Savory Steel-Cut Oats With Fried Egg and Za’atar

Add pickled jalepeno or any hot pepper type thing or something fermented, and feta. This is the best breakfast or dinner ever.

Love savory oats! We use our Zojirushi rice cooker to have our steel cut oats ready for us in the morning at wake-up time. We use the porridge setting but with half as much water as the machine calls for. No boiling over (which was a regular occurrence for us making oats on stovetop). Perfect every time. Oat groats have even more intense flavor than steel cut oats. We started using them recently when the market ran out of steel cut oats.

I was not a big fan of Zaatar before this. Now I use copious quantities just for this recipe. The roasted bell peppers are key -- the briny liquid they come soaked in adds such a lovely kick to this. My enhancements: Sprinkling Ichimi Togarashi (Japanese chile powder over the egg) and adding Makdous (Pickled eggplants with walnuts). It's a sour Syrian/Lebanese breakfast food that's sold in big jars in most Middle eastern markets.

Way too much water and takes too much time. For thicker oatmeal, do 0.75 cups of water for every half cup of oats. And for faster results, microwave.

Good but a little watery as instructed. Maybe cut back by quarter to a half a cup.

I thought only I ate savory oatmeal! In college, oatmeal with parmesan cheese got me through the end of the month when my food stipend was empty. Can not say I'd eat that anymore, however. Today I happily and regularly have oatmeal - like a congee - with a soft boiled egg on top, sprinkles of scallion, and a dash of lao gan ma chili oil - maybe two or three crushed peanuts! So satisfying, and I'm good till dinner time.

As usual, the recipe is delightfully good and your thoughtful comments make it even better. 1 for chicken or vegetable broth, adding egg (I “poach” 2-3 on top for 4 min), Also try miso paste if you got it to add more layers of savory.

My version of this for years has been: Old fashioned oats, cook in microwave with water. Fry an egg, throw on top of cooked oatmeal. Garnish with Sriracha and Furikake. Breakfast of champions.

Making one serving of SC oats isn’t an issue. I’ve seen several comments suggesting a single serving of Steel Cut oats is 1/4c of oats to 1 cup of water. My ratio, based on Bobs Red Mill package, is 1/3c oats to 1c water. I simmer for 18m and then rest for 5m. Lowest possible setting on my smallest burner (lest it boil over and then what a mess) in a 1-1/2qt pan. Works great. I like the idea of this recipe and the suggestion to steam the egg in the pan. Might work nicely during the rest period.

If you like eggs and grits, you'll like this. I also cooked the oats with chicken broth (thank you fellow reader-cooks), and really enjoyed the different tastes the red peppers and spices brought. I didn't have za'atar on hand so used an Italian seasoning and though that was tasty I will keep my eyes open for za'atar so I can use it next time.

It was good but I’d happy do it all again with bulgur wheat as I usually do. The oatmeal texture wasn’t for me, but my toddler and husband adored this.

Absolutely a delight. Didn’t have any red peppers handy but caramelized some onions instead. It was fantastic

Loved it just as is, except that I omitted the roasted red pepper (not good for my digestion). Oh, and I did salt the egg.

Comforting and satisfying and holds for a long time. I poached my egg and used McCanns steel cut oats which take longer. I added 4 T. nonfat milk to the water for a slightly creamy texture. Finally, I added a very thin sliver of dill cheese on top of the oats and under the egg. It was all I hoped it would be.

I used 5 minute steel cut oats with a single fried egg and a dusting of za’atar after assembly. Use a bit of honey to sweeten the oats and some maldon salt as well to finish. Turned out well