Tomato Oatmeal with Poached Egg

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.