Savory Oatmeal

1. 1
   boil · ~20 min

   Cook the steel-cut oats.

   Bring water and salt to a boil in a saucepan over high heat. Stir in the steel-cut oats, reduce heat to low, cover, and simmer for 18-20 minutes, stirring occasionally, until the oats are tender and creamy.

2. 2
   saute · ~11 min

   Sauté the vegetables.

   1.While the oats cook, heat olive oil in a frying pan over medium heat.

   2.Add the chopped onion and cook until soft and translucent, about 3-4 minutes.

   3.Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms release their liquid and start to brown, about 5-6 minutes.

   4.Add the baby spinach, black pepper, and chili flakes. Toss until the spinach just wilts, about 1 minute.

   TIPDon't overcrowd the pan—let the mushrooms brown for deeper flavor.
3. 3
   mix · ~1 min

   Combine the oats and vegetables.

   Scrape the sautéed vegetable mixture into the cooked oats. Fold everything together gently until the vegetables are evenly distributed throughout the oatmeal.

4. 4
   fry · ~4 min

   Fry the eggs.

   Wipe the frying pan clean, add a light drizzle of oil, and return to medium heat. Crack in the eggs and fry sunny-side up until the whites are set but the yolks are still runny, about 3-4 minutes.

   TIPFor a perfectly runny yolk, cook the egg over medium heat and avoid flipping.
5. 5
   assemble · ~2 min

   Assemble the bowls.

   1.Divide the savory oatmeal equally among 4 bowls.

   2.Top each bowl with a generous sprinkle of shredded cheddar cheese.

   3.Place a fried egg on top of each bowl.

   4.Scatter chopped coriander leaves over the egg.
6. 6
   serve

   Serve immediately while hot.

   Encourage everyone to break the yolk and stir it into the oatmeal before eating. The rich yolk acts as a creamy sauce for the dish.

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