Bulgur with Cheese and Fried Egg

1. 1 Bulgurpack 500 g ≈ $3.00 60 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Feta or brined cheesepack 200 g ≈ $3.00 30 g
4. 4 Butterpack 180 g ≈ $1.58 7 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the bulgur¹ under cold water and drain well. Bring 120 ml of water to a boil in a pot and season with salt.

2. Add the bulgur¹, cover, and simmer on low heat for 12 minutes until the water is absorbed and the grains are tender.

3. Remove the pot from heat and let it sit covered for 2–3 minutes. Wash and finely chop the dill⁵, and crumble the feta³ with a fork.

4. Melt 3 g of butter⁴ in a pan over medium heat, crack in the egg, and fry for 2–3 minutes until the whites set but the yolk stays runny.

5. Stir the remaining 4 g of butter⁴ into the cooked bulgur¹ with a fork until the grains are loose and glistening.

6. Serve the bulgur¹ on a plate, top with the fried egg, sprinkle with feta³ and dill⁵, and eat immediately.