Korean Savoury Oatmeal with Runny Egg
This Korean Savoury Oatmeal with Runny Egg puts a delicious twist on your morning oatmeal and is perfect for using up pantry staples.
Servings 5 people
Calories 488kcal
Ingredients
- 3 tsp extra virgin olive oil divided
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 1 bunch green onions thinly sliced on a bias
- 2 cups gluten free large flake oats
- 4 cups low sodium vegetable stock
- ½ Red pepper thinly sliced
- 4 baby Bok choy halved
- 1 tsp reduced sodium tamari
- 1 cup Red cabbage finely shredded
- Pepper to taste
- 4 omega 3 eggs
Topping:
- ¼ cup dairy free yogurt
- ½ tsp gochujang
- 1 tsp lime juice
- ½ tsp brown sugar
- Salt to taste
For Garnish
- Toasted minced cashews
- Sesame seeds
- Green onions
Instructions
- Add 1 teaspoon of oil to a medium saucepot and add the ginger, garlic and green onions (reserving a small handful of green onions for garnish). Cook for 1 minute.
- Add the oats and stock, cover and cook, stirring every few minutes, for about 15-20 minutes, or until tender.
- Meanwhile, in nonstick skillet pan, add another teaspoon of extra olive oil and the bell peppers, baby bok choy and tamari. Season with a pinch of salt and cook until slightly browned, about 5 minutes. Set aside.
- Add the last teaspoon of oil, and the eggs and and cook until the whites are set. Season with a pinch each of salt and pepper.
- Meanwhile, mix together the yogurt, gochujang, lime, brown sugar and a pinch of salt.
- To serve, divide the oats between four bowls. Top with the sauteed veggies, cabbage, one egg each, a drizzle of the yogurt sauce, sesame seeds and cashews.
Video
Nutrition
Calories: 488kcal | Carbohydrates: 69g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 131mg | Sodium: 209mg | Potassium: 279mg | Fiber: 12g | Sugar: 4g | Vitamin A: 4808IU | Vitamin C: 69mg | Calcium: 197mg | Iron: 6mg