Ingredients
Scale
- Extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 sweet potato, about 1 pound, peeled and chopped into ½-inch cubes
- Kosher salt
- ground black pepper
- 2 cups water
- 1 cup quick-cooking steel-cut oats
- 4 eggs
- 1 avocado, optional, cut into small cubes
- 1 cup cherry tomatoes, halved
- ½ cup chopped fresh parsley
- Feta cheese, crumbled
- za’atar
Instructions
- In a large non-stick skillet with a lid, heat about 2 tablespoons of olive oil over medium-high heat. Add chopped onion and sweet potato, seasoning with salt and pepper. Cook, stirring occasionally, for about 5 minutes until they begin to brown.
- Reduce the heat to medium, cover the skillet, and let the sweet potatoes cook until tender for an additional 5 to 7 minutes. Remove from heat and cover to keep warm.
- Bring 2 cups of water to a boil in a saucepan. Stir in the quick-cooking oats and a pinch of salt. Reduce the heat to medium-low, cover, and cook the oats until tender and thick, about 5 minutes. Remove from heat and keep covered.
- In a small skillet over medium heat, cook the eggs in a little olive oil to your desired doneness.
- Spoon cooked oats into each bowl, top with the sweet potato mixture, and add a cooked egg on top. Finish with diced avocado, cherry tomatoes, parsley, feta, and a sprinkle of za’atar. Serve immediately.
Notes
Use fresh ingredients for the best flavor.
Feel free to customize toppings according to your preferences.
This dish can be made vegetarian by omitting the eggs.
Nutrition
- Serving Size: 1 bowl
- Calories: 405
- Sugar: 4g
- Sodium: 430mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 186mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.