Savory Tomato and Egg Oat Bowl Recipe
Crafted on April 19, 2026 at 12:01 AM
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Savory Tomato and Egg Oat Bowl
(1 Servings)What you’ll need
1 | 50 g rolled oats |
2 | 1 medium tomato, diced |
3 | 1 large egg |
4 | 100 g plain yogurt |
5 | 1 small apple, diced |
6 | 1 small pear, diced |
7 | 1 tablespoon olive oil |
8 | 1 medium carrot, grated |
9 | 10 g fresh cilantro, chopped |
10 | A handful of grapes, halved |
11 | Salt and pepper to taste |
How to make it
In a small saucepan, bring 200 ml of water to a boil. Add the rolled oats and a pinch of salt. Reduce the heat and simmer for about 5 minutes, stirring occasionally until the oats are creamy and cooked through.
While the oats are cooking, heat the olive oil in a small frying pan over medium heat. Add the diced tomato and grated carrot, cooking for about 3-4 minutes until the tomatoes soften and release their juices. Season with salt and pepper.
In the same frying pan, create a small space in the center and crack the egg. Cook to your liking—sunny-side up or scrambled works well here!
Once the oats are ready, transfer them to a bowl. Top with the sautéed tomato and carrot mixture, followed by the cooked egg.
Add dollops of yogurt on top, and sprinkle with chopped cilantro. Finally, scatter the diced apple, pear, and halved grapes around the bowl for a refreshing crunch.
Chef’s secrets
For an extra kick, sprinkle some chili flakes over the top before serving.
Feel free to swap in any seasonal fruits for a different flavor profile!
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