Looking for a hearty and delicious breakfast option? This savory oatmeal with runny eggs and sun-dried tomatoes is a perfect choice. The creamy oats combined with the rich flavors of sun-dried tomatoes and Parmesan cheese make for a satisfying meal. Top it with perfectly cooked eggs for an extra touch of indulgence.
Ingredients
- 1 cup rolled oats
- 2 cups chicken or vegetable broth
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the chicken or vegetable broth to a boil.
- Stir in the rolled oats and reduce the heat to low. Simmer for about 5 minutes, stirring occasionally.
- While the oats are cooking, heat olive oil in a small skillet over medium heat.
- Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, or to your desired doneness.
- Once the oats are cooked and have absorbed most of the broth, stir in the grated Parmesan cheese and chopped sun-dried tomatoes until the cheese is melted and well combined.
- Season with salt and pepper to taste.
- Serve the oatmeal in bowls, topped with the cooked eggs.
- Garnish with additional Parmesan cheese or fresh herbs if desired.
