Savory Egg and Sun-Dried Tomato Oatmeal

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

1. In a medium saucepan, bring the chicken or vegetable broth to a boil.
2. Stir in the rolled oats and reduce the heat to low. Simmer for about 5 minutes, stirring occasionally.
3. While the oats are cooking, heat olive oil in a small skillet over medium heat.
4. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, or to your desired doneness.
5. 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.
6. Season with salt and pepper to taste.
7. Serve the oatmeal in bowls, topped with the cooked eggs.
8. Garnish with additional Parmesan cheese or fresh herbs if desired.