Tomato Oatmeal
Breakfasts • Author's
Description
Recipe taken from the book 'The Best of Delicious Meals'.
Ingredients
- Oat flakes 5 oz
- Grated Pecorino Pepato Cheese 0 oz
- Tomatoes 4 pieces
- Garlic 4 cloves
- Chocolate eggs 2 pieces
- Dried Rosemary 2 teaspoons
- Turmeric 2 teaspoons
- Black Cumin (Cumin) 2 teaspoons
- Boiling water 10 fl oz
- Olive Oil to taste
- Salt to taste
- Ground Black Pepper to taste
- Thyme to taste
- 9% Vinegar ½ tablespoon
- Sugar to taste
Step-by-Step Guide
Step 1
Slightly crush the garlic with the flat side of a knife, peel it, and chop it coarsely.
Step 2
Dice the tomatoes into 2x2 cm cubes.
Step 3
In a saucepan with a thick bottom, pour enough olive oil to completely cover the bottom, then add the garlic and rosemary.
Step 4
Sauté the garlic until golden in the oil (this happens quickly) and add the tomatoes. Season with salt, pepper, add sugar, cumin, and turmeric.
Step 5
Immediately add the oatmeal while stirring and pour in the hot water.
Step 6
Wait until the oatmeal is ready, then add the cheese! Stir — and it's done.
Step 7
To poach an egg, take a deep pot, fill it with plenty of water, and bring it to a boil. Reduce the heat to maintain a gentle simmer, add vinegar and salt.
Step 8
Create a whirlpool in the water using a spoon. Crack the egg into the center of the whirlpool. Set a timer for 3 minutes!
Step 9
Remove the egg with a spoon or slotted spoon and place it on a paper towel to absorb the water.
Step 10
Serve the oatmeal in a bowl, top with the egg and a bit more cheese — you can never have too much!
Step 11
Garnish with sprigs of thyme and black pepper.
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