Savory Tomato and Egg Bowl Recipe
Crafted on April 19, 2026 at 12:00 AM
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Savory Tomato and Egg Bowl
(1 Servings)What you’ll need
1 | 1 medium tomato (approximately 150 g), diced |
2 | 1 large egg (about 60 g) |
3 | 50 g plain yogurt |
4 | 30 g rolled oats |
5 | 1 small apple (approximately 120 g), chopped |
6 | 1 small pear (approximately 120 g), chopped |
7 | 1 tablespoon (15 ml) olive oil |
8 | 1 medium carrot (about 60 g), grated |
9 | A handful of fresh cilantro, chopped |
10 | 50 g grapes, halved |
11 | 1 tablespoon (15 g) chia seeds |
How to make it
Sauté the Vegetables: In a small skillet, heat the olive oil over medium heat. Add the diced tomato and grated carrot, cooking for about 5 minutes until the tomatoes soften and release their juices, filling the kitchen with a savory aroma.
Cook the Egg: Push the tomato and carrot mixture to one side of the skillet. Crack the egg into the other side, cooking it sunny-side up or to your desired doneness. The yolk should be runny for that creamy goodness!
Prepare the Oats: While the egg is cooking, in a small bowl, mix the rolled oats with 100 ml of water and a pinch of salt. Microwave for about 1 minute until cooked, or simmer in a pot until tender. This will add a hearty base to your bowl.
Combine and Assemble: In a serving bowl, layer the cooked oats at the bottom. Top with the sautéed tomato and carrot mix, then gently place the egg on top.
Add Freshness: Spoon the yogurt over the egg, then sprinkle with chia seeds and chopped cilantro for an extra pop of flavor. Finally, scatter the chopped apple, pear, and halved grapes around the bowl for a refreshing crunch and sweetness.
Chef’s secrets
For added flavor, consider sprinkling a little salt and pepper on the egg while cooking, or drizzle some balsamic vinegar over the finished dish.
If you prefer a bit more texture, try toasting the rolled oats in the skillet before adding water for a nutty flavor!
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