Why We Like It
Great way to enjoy oatmeal - savory style! Perfect breakfast for a relaxing morning at home or would also be ideal as an easy weeknight dinner.
Preheat the oven to 400 degrees
Cook the Oatmeal:
In a small saucepan, bring 3 cups of water to a boil.
Add the steel cut oats, stir to combine and reduce heat to a simmer.
Cover and cook for 20-25 minutes. Remove from the heat and let sit for about 2 minutes.
Roast the Tomatoes:
While the oats are cooking, go ahead and roast the tomatoes. Add to a medium size bowl and stir to combine.
Spread onto a large baking sheet and roast for 15-20 minutes until tomatoes are blistered and beginning to burst.
Season the Oatmeal:
Add to the saucepan with the cooked oatmeal and stir to combine. Keep covered until ready to serve.
Poach the Eggs:
Fill a large shallow pan (or a large saucepan) with at least 2″ of water. Bring the water to a simmering boil.
Crack one egg at a time into a smaller bowl. Gently drop each egg into the simmering water.
As soon as you have the eggs in the pan, cover and turn off the heat. Let the eggs sit in the simmering water for 3 minutes. (This will give you a poached egg with the white set and yolk runny. If you want it more done, let the eggs sit in the simmering water for 4 minutes.)
When done, remove each egg with a slotted spoon and place on a plate until ready to serve.
Serve and Enjoy!
Serve the oatmeal on individual plates (or in bowls) topped with roasted tomatoes, poached egg, red onion, cilantro and more hot sauce if desired.
If using quick cooking steel cut oats, you will only need 2 cups of water for 1 cup of oats. And the cooking time will be less, about 7 minutes.
We love making this oatmeal in the summer using fresh in-season tomatoes, and in the winter we switch to using roasted mushrooms and sliced red onion to replace the tomatoes — it’s absolutely delicious too! (Any variety of roasted veggies, or even re-heated leftover roasted veggies, would work great!)
Nutrition Information for one serving
- Calories: 240
- Fat: 7.5 g
- Saturated Fat: 2.1 g
- Total Carbohydrate: 34 g
- Cholesterol: 186 mg
- Fiber: 6 g
- Sugars: 3 g
- Protein: 14 g
- Sodium: 250 mg