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

By David Tanis

Published April 8, 2020

Savory Steel-Cut Oats With Fried Egg and Za’atar
Andrew Scrivani for The New York Times
Total Time
25 minutes
Rating
4(439)
Comments
Read comments

Oat porridge for breakfast is often topped with brown sugar and cream. Though sweetened porridge is delicious, a savory approach with oats makes a nice change. Think of oats as a fine substitute for rice — you don’t always want rice pudding, do you? Steel-cut oats have a nutty whole-grain flavor and retain a nubbly texture, far superior to rolled oats; they pair nicely with savory toppings, for a risotto-like effect. This easy, hearty dish is actually suitable for any time of day, not just morning. If you can’t find za’atar (a splendid spice mix of wild thyme, sumac and sesame used throughout the Middle East), try a sprinkling of toasted ground cumin or a pinch of oregano, or a generous amount of freshly ground black pepper. It’s hard to cook a single portion of oats, so make the full batch. Leftovers can be reheated for another day’s breakfast. (And if rolled oats is all you have, it’s no crime.)

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Ingredients

Yield:1 serving
  • 1cup steel-cut oats (pinhead, not rolled)
  • Salt
  • Extra-virgin olive oil
  • 1large egg
  • A few strips of roasted red pepper (jarred is fine)
  • 1teaspoon chopped scallion
  • Red-pepper flakes
  • Za’atar
Ingredient Substitution Guide

Preparation

  1. Step 1

    Boil 3 cups water in a small saucepan. Add oats with a big pinch of salt, and simmer over low heat for 20 minutes. Cover and let rest off heat for 10 minutes. Taste and adjust salt. Beat in a little boiling water if oats are too firm.

  2. Step 2

    In a small skillet over medium-high, heat 1 tablespoon oil. Fry egg sunny side up.

  3. Step 3

    Put oats in a low bowl and place egg on top. Garnish with strips of roasted pepper. Sprinkle with scallion, red-pepper flakes to taste, and finish with about ½ teaspoon za’atar. Drizzle with a little more olive oil.

Tip
  • If serving more than one person, just fry extra eggs and adjust quantities of condiments.

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Ratings

4 out of 5
439 user ratings
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Comments

Radha

I often add an egg to my steel cut oats during the last 2-1/2 minutes of cooking. I simmer oats for 16 minutes, then crack the egg on top and cover. It makes a perfect steamed egg to eat with the oatmeal. For a single serving, I use 1/4 cup oats and 1 cup of water.

Bob

I used chicken broth instead of water to add more flavor to the oats.

Equilibrist

I love making savory oats, though I usually begin with chicken broth and maybe some sort of pepper (Calabrian chiles, chili crunch, Korean pepper). I beat the egg and add it for the last minute or so of cooking the oats, then top with scallions and grated Parmesan or pecorino, or perhaps kimchi and toasted sesame seeds.

Susan

I find it's very easy to make one serving of steel-cut oats and I do it most mornings. I cut the amount of water almost in half, bring to a boil in a small pot, add the 44 g or so of the oats, cover and turn off the heat for 10 minutes while you prepare the egg and whatever else you want on your plate. A good change for me from many years of oats with yogurt and fruit. If you don't have a small enough pot and the water evaporates too quickly, make 2 servings and save one for the next day.

Michael

Big fan of savory oats. My suggestion is that stock be used instead of water for a really flavorful option. I’ve done chicken stock, veal stock, and lamb stock—each delicious.

Carolyn

I love za'atar and am always on the lookout for ideas for its use - this is so nice for breakfast. I added some goat cheese crumbles, which made it even better. I also followed the advice to cook the oats in some chicken broth, and that was also an improvement. A really nice recipe that lends itself to all kinds of variation.

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