Spicy Harissa Oatmeal with Eggs

You've seen some recipes for savory oats, now get introduced to spicy oats! Use quick-cooking steel cut oats as the base for this flavorful, fresh take on a breakfast classic.

Course Breakfast

Cuisine North African

Keyword Harissa, Savory Oatmeal, Spicy Oatmeal

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 339kcal

Ingredients

1/2 cup Quaker® Steel Cut Oats Quick 3-Minute
1 cup low sodium vegetable broth
3 tbsp harissa sauce prepared
2 large eggs
1 tbsp olive oil
1/2 cup tomatoes diced
1/4 cup red onion finely diced
1/4 cup fresh parsley chopped
1 clove garlic minced
1/8 tsp cumin
Coarse sea salt and pepper to taste

Instructions

Combine the diced onion, tomatoes, parsley, garlic, and cumin in a small mixing bowl. Stir to combine, then set aside.
Bring the low sodium vegetable broth to a simmer over medium-high heat. Add the Quaker Steel Cut Oats. Reduce heat to medium and allow to cook three minutes according to package directions. Once the oats are fully cooked and the consistency has thickened, remove from heat and allow to cool slightly.
Meanwhile, heat a non-stick or cast iron skillet over medium-high heat. Add the olive oil and heat until glistening. Crack the eggs into the skillet and cook until over-easy or over-medium. Remove from heat.
To serve, divide the steel cut oats into two portions. Add the prepared harissa sauce and stir to combine. Top each serving with one of the over-easy eggs, then add the tomato mixture. Season with salt and pepper to taste and serve immediately.

Notes

Prepared harissa sauce can be found in jars in most grocery stores near the sauces or in the ethnic foods aisle.

Nutrition