Bulgur and Feta Breakfast Bowl with Aleppo-Spiced Grape Tomatoes and Toasted Seeds

Bring 1.5 cups of water to a boil in a small saucepan, stir in the bulgur, reduce to a simmer, and cook for 12 minutes until tender but with a slight bite. Drain any excess liquid and fluff with a fork.

While the bulgur cooks, heat a small skillet over medium-high heat. Add the halved grape tomatoes and thinly sliced red onions. Sauté until the tomatoes begin to blister and release their juices, about 4-5 minutes.

Stir the Aleppo pepper into the tomatoes, letting the oils bloom until fragrant.

In a serving bowl, combine the warm fluffy bulgur with the sautéed tomato-onion mixture.

Gently fold in the crumbled feta cheese so it softens slightly from the residual heat of the grain.

Finish by generously sprinkling with the za'atar seasoning, ensuring the sesame and sumac are evenly distributed for a bright, tangy pop.