Savory Oatmeal with Tomatoes, Parmesan and Eggs

Name: Savory Oatmeal with Tomatoes, Parmesan and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter; 1 small shallot, minced; 1 garlic, very thinly sliced; 12 cherry tomatoes, halved; 1/2 tablespoon tomato paste; 3/4 cup dry white wine; 1 cup old-fashioned rolled oats; 2 1/2 cups chicken stock or low-sodium broth; 1/4 cup torn basil leaves, plus more for garnish; 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving; Kosher salt; Freshly ground pepper; 1 tablespoon white vinegar; 4 large eggs

Servings: persons

5 tablespoons unsalted butter
1 small shallot, minced
1 garlic, very thinly sliced
12 cherry tomatoes, halved
1/2 tablespoon tomato paste
3/4 cup dry white wine
1 cup old-fashioned rolled oats
2 1/2 cups chicken stock or low-sodium broth
1/4 cup torn basil leaves, plus more for garnish
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt
Freshly ground pepper
1 tablespoon white vinegar
4 large eggs

1
In a medium saucepan, melt 4 tablespoons of the butter.
2
Add the shallot and cook over moderate heat, stirring, until softened, about 2 minutes.
3
Add the garlic, tomatoes, tomato paste and wine and bring to a boil.
4
Simmer over moderately high heat, stirring, until nearly all the wine is absorbed and the tomatoes just start to pop, 4 to 5 minutes.
5
Add the oats and chicken stock and cook over moderate heat, stirring occasionally, until the oats are just tender and suspended in a creamy sauce, 8 to 10 minutes.
6
Stir in the 1/4 cup of basil, 1/4 cup of grated cheese and the remaining 1 tablespoon of butter.
7
Season the oatmeal with salt and pepper and keep warm, adding tablespoons of water if it becomes too thick.
8
Meanwhile, bring a large, deep skillet of water to a simmer over moderate heat.
9
Add the white vinegar and a generous pinch of salt.
10
Crack the eggs into a small bowl, one at a time, and carefully slide them into the simmering water.
11
Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 4 minutes.
12
Transfer the poached eggs to paper towels to drain.
13
Spoon the oatmeal into shallow bowls.
14
Top with the poached eggs, garnish with basil and serve right away, passing additional cheese at the table.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 tablespoons unsalted butter, 1 small shallot, minced, 1 garlic, very thinly sliced, 12 cherry tomatoes, halved, and more.

Yes, Savory Oatmeal with Tomatoes, Parmesan and Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!