Chick pea and bulgar stew w/ poached egg
I don’t know what to call this one-pot meal — hearty breakfast? Quick dinner? I tend to make something like this stew after a morning run on weekends, especially on a freezing day like today. And I would definitely order it on a brunch menu. So there you have it — chick pea, bulgar and vegetable stew topped with an egg that poaches in the stew’s broth. Bulgar is an awesome ingredient — a fairly whole grain that is pre-cooked and dried. You can reconstitute bulgar in 15 minutes of soaking in boiling water, or even overnight in cold water — I use it all the time to thicken soups and stews.
1 cup cooked chick peas, with 1 cup cooking liquid (if you need more liquid, just use boiling water and add extra seasonings)
1 small red onion
1 cup raw firm green vegetables, trimmed and roughly chopped (Brussels sprouts, zucchini, kale, celery or fennel bulb all work great)
.5 cup dry coarse bulgar
2 large eggs
2t olive oil
few dashes white wine vinegar
salt + pepper
1t smoked paprika
If cooking chick peas from scratch, use the Bittman quick soak method described here — you will just cook chick beans a little longer than most beans. Heat extra hot water in a kettle.
Caramelize onions. Heat large sauce pan on medium flame, without oil. Add onions, spread evenly and cover.
Let cook for about 10 minutes, stirring only once or twice. Now raise flame to medium, and add oil, salt, pepper, oregano and smoked paprika. Add green vegetables. Cook another 5 minutes, stirring once or twice. Finally, add a few dashes of vinegar and let cook 3-4 minutes more.
Add chick peas with 1 cup cooking liquid and bulgar, and raise flame. When stew hits rolling boil, turn off flame, cover and let sit for 15 minutes. The bulgar just needs to soak up the broth from stew and reconstitute — it will come out fluffy.
Now uncover stew and bring to gentle boil. If stew is dry, add a little extra boiling water.
Crack eggs in a small bowl, and make depression in center of stew. Gently place eggs in center of stew with a large spoon. Reduce flame, cover and let cook for about 3 minutes. In classic poaching (in pure liquid), you only need two minutes for a perfect egg. Here, with less liquid, you may need a minute or two more. Covering will help. Check egg after 3 minutes — you want a firm white with a runny yolk.