Savory Tomato and Egg Oat Bowl Recipe
Crafted on April 19, 2026 at 12:07 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 (about 100 g) |
3 | 1 large egg |
4 | 50 g plain yogurt |
5 | 1 small apple, diced (about 80 g) |
6 | 1 small pear, diced (about 80 g) |
7 | 1 tablespoon olive oil (15 ml) |
8 | 1 small carrot, grated (about 50 g) |
9 | 1 tablespoon fresh cilantro, chopped |
10 | 30 g grapes, halved |
11 | 1 small onion, finely chopped (about 50 g) |
12 | Salt and pepper to taste |
How to make it
In a small pot, combine the rolled oats with 200 ml of water and a pinch of salt. Bring to a gentle boil, then reduce the heat and simmer for about 5-7 minutes, stirring occasionally, until the oats are creamy and cooked through.
While the oats are cooking, heat the olive oil in a non-stick skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Then, stir in the diced tomato and grated carrot, cooking for another 3-4 minutes until the tomatoes soften and release their juices.
Push the tomato mixture to one side of the skillet and crack the egg into the other side. Cook it sunny-side up until the whites are set, about 3-4 minutes. Season with salt and pepper to taste.
Once the oats are cooked, transfer them to a serving bowl. Top with the sautéed tomato and carrot mixture, followed by the fried egg.
Add the diced apple and pear on the side, sprinkle with fresh cilantro, and finish with a dollop of yogurt. Scatter the halved grapes for a touch of sweetness.
Chef’s secrets
For extra flavor, try adding a pinch of smoked paprika to the tomato mixture.
You can swap the apple and pear with any seasonal fruit you have on hand for a refreshing twist!
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