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Home Mexicaanse bulgurbowl met gebakken ei en avocado

Mexicaanse bulgurbowl met gebakken ei en avocado

Quick Vegetarian Mexican Bowl Avocado Egg Weeknight dinner

Bulgur makes a surprisingly good base for a Mexican bowl. The grain absorbs all the spices and flavors, has a pleasant bite and cooks much faster than rice. Combine it with black beans, corn, red bell pepper, fresh cilantro and a ripe avocado, and you have a meal that really delivers on flavor. The fried egg on top adds just the right extra: a little fat, a little creaminess. Serve this in a large asa selection poke bowls so everything sits neatly side by side and you can build each bite yourself.

x_ckl_recipe_markerMexican bulgur bowl with fried egg and avocado A hearty bulgur bowl with Mexican flavors, creamy avocado and a perfectly fried egg. Fast to get on the table, full of flavor and beautiful to serve. How to make a Mexican bulgur bowl with fried egg and avocado? Main course Mexican 2 servings 10 min 5 min 30 min

Rinse 160 g bulgur under cold water. Bring 320 ml water with a pinch of salt to a boil, add the bulgur and immediately reduce the heat. Let it simmer gently for 10 minutes with the lid on. Then turn off the heat and let it steam for another 5 minutes without removing the lid. Fluff with a fork. The bulgur absorbs all the moisture, which keeps it airy rather than sticky.
Meanwhile, dice 1 red bell pepper and cut 200 g cherry tomatoes in half. Drain a can of black beans (400 g) and a can of corn (300 g) into a colander and rinse briefly under cold water to get rid of the canning liquid.
Heat a splash of olive oil in a frying pan over medium-high heat. Sauté the pepper cubes for 3 minutes so they soften slightly but still have some bite. Add the black beans and corn and cook for another 2 minutes. Season with 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder and salt and pepper to taste. Cumin and smoked paprika are the core of the Mexican flavor here, so don't be stingy.
Stir the fluffed bulgur into the bean mixture in the pan so the spices coat the bulgur well. Taste and adjust with extra salt or a squeeze of lime juice. Reduce the heat so everything stays warm while you prepare the rest.
Halve 2 ripe avocados, remove the pits and scoop the flesh out of the skins. Slice or cube and immediately sprinkle with lime juice to prevent browning. Acid stops the oxidation process, so do this right after cutting.
Fry 2 eggs in a separate frying pan with a knob of butter over medium heat. Cook them sunny-side up: the whites should be fully set but the yolks remain runny. That takes 2 to 3 minutes. Season with salt and a pinch of chili flakes for extra kick. Place a lid slightly ajar on the pan if the whites are cooking too slowly: a bit of steam helps set the whites without overcooking the yolk.
Divide the bulgur-bean mixture between 2 large bowls. Arrange the avocado slices alongside, add the cherry tomatoes and place the fried egg on top. Add a spoonful of sour cream for extra creaminess.
Garnish with freshly chopped cilantro, a few thin rings of red onion and a squeeze of lime over the whole bowl. Serve immediately while the egg is still warm.

Quick Vegetarian Mexican Bowl Avocado Egg Weeknight dinner 160 g bulgur 320 ml water 1 red bell pepper 200 g cherry tomatoes 1 can black beans (400 g, drained) 1 can corn (300 g, drained) 2 ripe avocados 2 eggs 1 tsp cumin 1 tsp smoked paprika 1/2 tsp garlic powder 2 tbsp olive oil 1 knob of butter (about 10 g) 2 tbsp sour cream 1 lime 1/2 red onion Handful fresh cilantro Chili flakes to taste Salt and pepper to taste Medium saucepan with lid Frying pan Second frying pan Cutting board Chef's knife Fork Colander ASA Selection Poke Bowls asa-selection-poke-bowls Birkmann Colour Bowls birkmann-color-bowls Pasta plates pasta-bowls Deep plates deep-plate ASA Selection bowl Poke Bowl Curacao ø 18 cm / 800 ml Asa Selection ["bowl"] ASA Selection bowl Poke Bowl Cauliflower ø 18 cm / 800 ml Asa Selection ["bowl"] ASA Selection bowl Poke Bowl Mangosteen ø 18 cm / 800 ml Asa Selection ["bowl"] ASA Selection bowl Poke Bowl Quinoa ø 18 cm / 800 ml Asa Selection ["bowl"] Vietnamese pho bo (beef noodle soup) foodies-vietnamese-pho-bo-rundvleesnoedelsoep Spicy chicken with cashew nuts and bok choy foodies-pittige-kip-met-cashewnoten-en-paksoi Thaise kokosrijst met garnalen en mango foodies-thaise-kokosrijst-met-garnalen-en-mango Roasted vegetable bowl with quinoa and tahini dressing foodies-geroosterde-groentebowl-met-quinoa-en-tahindressing

Recipe

Mexican bulgur bowl with fried egg and avocado

A hearty bulgur bowl with Mexican flavors, creamy avocado and a perfectly fried egg. Fast to get on the table, full of flavor and beautiful to serve.

Course	Main course
Kitchen	Mexican
Servings	2 servings

Preparation time

Preparation time	10 min
Stiffen up min.	5 min
Total	30 min

Equipment

Medium saucepan with lid
Frying pan
Second frying pan
Cutting board
Chef's knife
Fork
Colander

Ingredients

160 g bulgur
320 ml water
1 red bell pepper
200 g cherry tomatoes
1 can black beans (400 g, drained)
1 can corn (300 g, drained)
2 ripe avocados
2 eggs
1 tsp cumin
1 tsp smoked paprika
1/2 tsp garlic powder
2 tbsp olive oil
1 knob of butter (about 10 g)
2 tbsp sour cream
1 lime
1/2 red onion
Handful fresh cilantro
Chili flakes to taste
Salt and pepper to taste

How to make a Mexican bulgur bowl with fried egg and avocado?

Rinse 160 g bulgur under cold water. Bring 320 ml water with a pinch of salt to a boil, add the bulgur and immediately reduce the heat. Let it simmer gently for 10 minutes with the lid on. Then turn off the heat and let it steam for another 5 minutes without removing the lid. Fluff with a fork. The bulgur absorbs all the moisture, which keeps it airy rather than sticky.
Meanwhile, dice 1 red bell pepper and cut 200 g cherry tomatoes in half. Drain a can of black beans (400 g) and a can of corn (300 g) into a colander and rinse briefly under cold water to get rid of the canning liquid.
Heat a splash of olive oil in a frying pan over medium-high heat. Sauté the pepper cubes for 3 minutes so they soften slightly but still have some bite. Add the black beans and corn and cook for another 2 minutes. Season with 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder and salt and pepper to taste. Cumin and smoked paprika are the core of the Mexican flavor here, so don't be stingy.
Stir the fluffed bulgur into the bean mixture in the pan so the spices coat the bulgur well. Taste and adjust with extra salt or a squeeze of lime juice. Reduce the heat so everything stays warm while you prepare the rest.
Halve 2 ripe avocados, remove the pits and scoop the flesh out of the skins. Slice or cube and immediately sprinkle with lime juice to prevent browning. Acid stops the oxidation process, so do this right after cutting.
Fry 2 eggs in a separate frying pan with a knob of butter over medium heat. Cook them sunny-side up: the whites should be fully set but the yolks remain runny. That takes 2 to 3 minutes. Season with salt and a pinch of chili flakes for extra kick. Place a lid slightly ajar on the pan if the whites are cooking too slowly: a bit of steam helps set the whites without overcooking the yolk.
Divide the bulgur-bean mixture between 2 large bowls. Arrange the avocado slices alongside, add the cherry tomatoes and place the fried egg on top. Add a spoonful of sour cream for extra creaminess.
Garnish with freshly chopped cilantro, a few thin rings of red onion and a squeeze of lime over the whole bowl. Serve immediately while the egg is still warm.

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The key to good bulgur is the steaming method: cook the grain until done, then turn off the heat and let it rest with the lid on for another 5 minutes. That way it absorbs all the steam and becomes airy rather than mushy. For the spices, prefer freshly ground cumin if you have it, because the flavor is noticeably more intense than from a jar that's been open for a long time. The lime juice is not optional: acid cuts through the richness of the avocado and the egg and keeps the whole dish fresh. Add it only just before serving so it retains its strength.

Want to expand or adapt the bowl? Add roasted jalapeño rings for more heat, or swap the sour cream for a spoonful of Greek yogurt if you want something lighter. No avocado on hand? A generous spoonful of guacamole also works well. You can make the bulgur-bean mixture a day in advance and store it in the fridge — it will only develop more flavor. Fry the eggs fresh at the moment of serving, because a cold or long-standing egg loses its attractive runny yolk. If you want to make the dish vegan, omit the egg and add a handful of roasted pumpkin seeds for texture and nutritional value.

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