Printed September 1, 2026
Kisir Morning Bowl with Poached Eggs
Turkey's beloved bulgur salad gets a sunny breakfast makeover with perfectly poached eggs and a drizzle of brown butter. This protein-packed morning feast brings the vibrant flavors of a Turkish mezze table to your first meal of the day.
Ingredients
- 1 cup fine bulgur wheat
- 1 cup boiling water
- 3 tablespoons tomato paste
- 2 tablespoons pomegranate molasses
- 1/4 cup olive oil
- 1 teaspoon Aleppo pepper
- 1 teaspoon cumin
- 4 large eggs
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 3 scallions, finely sliced
- 1 Persian cucumber, diced
- 2 tablespoons butter
- Salt to taste
- Lemon wedges for serving
Preparation
In the bustling streets of Istanbul, kisir is typically enjoyed as a mezze or light lunch, but this innovative breakfast version transforms the tangy bulgur salad into a morning celebration that honors both Turkish tradition and the universal love of eggs at breakfast.
Preparing the Kisir Base
Place the bulgur in a large bowl and pour the boiling water over it. Cover tightly with plastic wrap and let stand for 20 minutes until all water is absorbed. While the bulgur soaks, whisk together the tomato paste, pomegranate molasses, olive oil, Aleppo pepper, cumin, and a generous pinch of salt in a small bowl until smooth.
Building the Bowl
Fluff the bulgur with a fork, then pour the tomato mixture over it. Using your hands, massage the mixture into the bulgur for 2-3 minutes until evenly distributed and the grains turn a vibrant red. Fold in the parsley, mint, scallions, and cucumber. Taste and adjust seasoning with more salt or pomegranate molasses as needed.
The Finishing Touch
Fill a wide saucepan with water and bring to a gentle simmer. Create a whirlpool with a spoon and carefully crack eggs into the center, one at a time. Poach for 3-4 minutes until whites are set but yolks remain runny. In a small pan, melt the butter over medium heat until it turns golden brown and smells nutty. Divide the kisir among bowls, top each with a poached egg, drizzle with brown butter, and serve with lemon wedges.
