Za'atar Chicken & Bulgur Bowl

Ingredients

• 14 oz (400 g) skinless chicken breasts
• 4 cups (720 g) cooked bulgur
• 4 tbsp (24 g) za'atar
• 4 tbsp (60 ml) olive oil
• 2 cups (300 g) cherry tomatoes
• 2 cucumbers (400 g)
• 1 cup (240 g) plain Greek yogurt
• 4 tbsp (60 ml) lemon juice
• 1/2 cup (24 g) chopped fresh parsley
• 4 large eggs (200 g)

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Method

1. Rub the chicken with half the oil and the za'atar and cook in a hot pan, 5-6 minutes a side, until firm and no longer pink at the thickest point. Rest 5 minutes, then slice.
2. Toss the bulgur with the rest of the oil, half the lemon and the parsley.
3. Stir the remaining lemon into the yogurt, and poach the eggs 3 minutes in barely trembling water.
4. Toss the bulgur with the tomatoes and cucumber, lay the chicken over, spoon the yogurt on and set a poached egg in each bowl.