Easy Savory Oatmeal Bowls Recipe

Method6 steps

1. 1

   Step 1: Wash the sweet potato (1), tomatoes, parsley (½ cup) and avocado (1) if using. Peel and chop the onion, peel and cut the sweet potato into ½-inch cubes, halve the tomatoes, chop the parsley and dice the optional avocado. Keep the toppings separate from the onion and sweet potato.

   Uses 1 medium yellow onion, chopped · 1 sweet potato, about 1 lb, peeled and cut into ½-inch cubes · 1 avocado, optional, diced · 1 cup cherry tomatoes, halved · ½ cup chopped fresh parsley · Water, as needed to wash the sweet potato, tomatoes, parsley and avocado; discarded

2. 2

   Step 2: Heat about 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the chopped onion and cubed sweet potato, season with salt and pepper, and cook for about 5 minutes, stirring occasionally, until beginning to brown.

   Brown sweet potatoes and onion · 5 minUses All the prepared onion and sweet potato from step 1 · About 2 tbsp extra virgin olive oil for the sweet potatoes · Kosher salt, to taste, divided between sweet potatoes and oats · Ground black pepper, to taste

3. 3

   Step 3: Reduce the sweet-potato pan to medium heat, cover and cook for another 5–7 minutes, until the cubes are tender. Stir as needed to prevent sticking. Remove from the heat and keep covered while the other components finish.

   Tenderize sweet potatoes · 5 minUses All the onion and sweet potato after the first frying phase in step 2

4. 4

   Step 4: While the sweet potatoes cook, bring the 2 cups water to a boil in a saucepan. Reduce to medium-low, stir in the quick-cooking steel-cut oats (1 cup) and a pinch of salt, and cover. Cook for about 5 minutes, stirring occasionally, until the oats are tender and the oatmeal has thickened. Continue only as needed for the selected quick-cooking oats, then remove from the heat and keep covered.

   Cook quick steel-cut oats · 5 minUses 2 cups water for cooking the oats · 1 cup quick-cooking steel-cut oats · Kosher salt, to taste, divided between sweet potatoes and oats

5. 5

   Step 5: Heat a little egg-frying olive oil in a small skillet over medium heat and fry the four eggs until the whites are completely set. Continue until the yolks are as firm as desired; use the specified pasteurized eggs if serving the yolks soft. Keep the eggs ready for immediate assembly.

   Uses 4 pasteurized shell eggs · Extra virgin olive oil, a little as needed to fry the eggs

6. 6

   Step 6: Divide the oatmeal among four bowls. Add the tender sweet potato and onion and one fried egg to each. Finish with the tomatoes, parsley, optional avocado, crumbled feta and a sprinkle of za’atar. Serve immediately.

   Uses All the cooked oatmeal from step 4 · All the tender sweet potato and onion from step 3 · The four cooked eggs from step 5, lifted from any unused pan oil · All the halved tomatoes, chopped parsley and optional diced avocado from step 1 · Feta cheese, crumbled, to finish the four bowls · Ready za’atar blend, a sprinkle for each bowl