Ingredients
- 12 frying (pan)
- 4 eggs
- 1 bulgur
- 1 onion
- 1 bell pepper
- 475 ml chicken broth
- 14 gr butter
- 5 gr butter
- 1 slice salt pepper parmesan cheese (grated)
water. Add remaining butter to frying pan; turn heat to medium-low. Add eggs and cook, gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are softly set. Place quarter of the bulgur and egg mixture on each of 4 dinner plates. Add salt, pepper, and cheese to taste.
