Tomato Oatmeal
2 servings
30 minutes
Recipe taken from the book "The best of Eggselent.
1
Slightly crush the garlic with the flat side of a knife, peel off the skin, and chop it coarsely.
- Garlic: 4 cloves
2
Cut the tomatoes into 2x2 cm cubes.
- Tomatoes: 4 pieces
3
Pour olive oil into a thick-bottomed pot to completely cover the bottom, then add garlic and rosemary.
- Olive oil: to taste
- Garlic: 4 cloves
- Dried rosemary: 2 teaspoons
4
Sauté garlic until golden in oil (this happens quickly) and add tomatoes. Season with salt, pepper, add sugar, cumin, and turmeric.
- Garlic: 4 cloves
- Tomatoes: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
- Cumin (zira): 2 teaspoons
- Turmeric: 2 teaspoons
5
Immediately add the oats while stirring and pour in hot water.
- Oat flakes: 140 g
- Boiling water: 250 tablespoons
6
Wait for the oatmeal to be ready, then add the cheese! Mix it — and it's done.
- Grated Parmesan cheese: 30 g
7
To make poached eggs, take a deep pot, fill it with plenty of water, and bring it to a boil. Reduce the heat to have small bubbles, then add vinegar and salt.
- Vinegar 9%: 0.5 tablespoon
- Salt: to taste
8
Create a vortex in water with a spoon. Crack an egg at the edge of the vortex. Time for 3 minutes!
- Chicken egg: 2 pieces
9
Use a spoon or slotted spoon to take the egg and place it on a napkin to absorb the water.
10
Put the porridge on a plate, top it with an egg and a little more cheese - you can never have too much cheese!
- Grated Parmesan cheese: 30 g
11
Garnish with thyme sprigs and black pepper.
- Fresh thyme: to taste
- Ground black pepper: to taste