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.