This oatmeal isn’t sweet, and that’s the first thing you should know about it. Instead of milk and berries, it’s built on tomato juice, garlic, and a little parmesan — it tastes closer to a light risotto than a bowl of morning cereal. I make it when I want something filling but...
This oatmeal isn’t sweet, and that’s the first thing you should know about it. Instead of milk and berries, it’s built on tomato juice, garlic, and a little parmesan — it tastes closer to a light risotto than a bowl of morning cereal. I make it when I want something filling but not heavy, on the mornings when toast just isn’t going to cut it.
The idea came out of a kitchen improvisation: one morning there was no milk in the fridge, but there were tomatoes and a spoonful of tomato paste left from the night before. Oats cooked in water until just shy of done, then finished in tomato sauce, take on a completely different texture — the flakes soften without turning mushy, and the sauce works its way into every bite. The poached egg on top isn’t just for looks: once the yolk breaks and runs into the sauce, it pulls the whole bowl together.
This dish works equally well as a quick weekday breakfast or a slower weekend brunch. The one rule that matters: don’t fully cook the oats in the first step, or they’ll turn to mush the moment they hit the tomato pan.
parsley or basil, if you're not a fan of cilantro's flavor
See how to
Method of preparation
01
Simmer the rolled oats in water until almost done [⏱️ 5 min], then remove from heat — they should still hold a light texture.
02
Dice the tomato. Heat the olive oil in a skillet, sauté the tomato [⏱️ 2–3 min], add the tomato paste, and cook together [⏱️ 1–2 min] more.
03
Transfer the oats into the skillet with the tomato mixture, stir well, and season with salt and pepper to taste — the oats should be fully coated in the sauce.
04
Bring water to a boil with a splash of vinegar, gently slide in the egg, and cook until the white is set and the yolk is still runny [⏱️ 2–3 min].
05
Plate the oatmeal, top with the poached egg, sprinkle with grated parmesan and fresh cilantro. Serve immediately.
Chef's Tips
Don’t fully cook the oats in the first step — pull them off the heat a couple of minutes early. They’ll finish cooking in the tomato pan and won’t turn to mush without any bite left.
For a neater poached egg, add a splash of vinegar to the boiling water and stir a gentle whirlpool with a spoon before dropping the egg in — the white will wrap more tightly around the yolk.
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