Ingredients
Scale
- 1 cup rolled oats
- 4 cups vegetable broth or water
- 1 teaspoon sea salt
- 1 tablespoon za’atar seasoning
- 1 tablespoon extra virgin olive oil
- 2 eggs, poached
- Chopped fresh cilantro or parsley (for garnish)
- Lemon wedges (for serving)
Instructions
- Heat the vegetable broth or water in a large saucepan until it reaches a rolling boil.
- Add the rolled oats and sea salt, then lower the heat to a gentle simmer.
- Cook the oats for approximately 5-8 minutes, stirring occasionally, until they achieve a smooth and creamy texture.
- Remove the pan from the heat and mix in the za’atar seasoning and olive oil.
- While the oats are simmering, poach the eggs in a separate pot of gently simmering water.
- Crack each egg into a small bowl, then carefully slide them into the simmering water and cook for about 4-5 minutes.
- Remove the eggs with a slotted spoon and let them drain briefly.
- Ladle the za’atar oatmeal into bowls and top each with a poached egg.
- Sprinkle with chopped cilantro or parsley and serve with lemon wedges.
Notes
- For a creamier texture, stir the oats more frequently while cooking.
- Adjust the amount of za’atar seasoning to taste.
- Fresh herbs can be substituted based on preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 186mg