Shakshuka-Style Savory Oats

Name: Shakshuka-Style Savory Oats
Prep time: 12 min
Cook time: 27 min
Total time: 39 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 tablespoon (14 ml) extra-virgin olive oil; ½ medium (about ¾ cup) (75 g) yellow onion, finely diced (¼-inch / 6 mm pieces); 1 medium (150 g) red bell pepper, seeded and diced into ¼-inch (6 mm) pieces; 2 cloves (8 g) garlic cloves, minced; 1 teaspoon (2 g) ground cumin; 1 teaspoon (2½ g) smoked paprika; ¼ teaspoon (½ g) red pepper flakes (optional); 1 tablespoon (16 g) tomato paste; 1 cup (240 g) canned crushed tomatoes; 1½ cups (360 ml) water; ¾ teaspoon (4 g) fine sea salt, plus more to taste (feta is salty); ¾ cup (70 g) old-fashioned rolled oats; 4 large (200 g) large eggs, at room temperature; ½ cup (60 g) feta cheese, crumbled; 2 tablespoons (8 g) fresh flat-leaf parsley, roughly chopped; freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

Creamy rolled oats simmered in a cumin- and paprika-spiced tomato and bell pepper sauce, topped with gently poached eggs, salty feta and fresh parsley. It's all the comfort of shakshuka in a hearty one-skillet breakfast or light dinner.

Prep: 12 min
Cook: 27 min
Wait: 2 min
Total: 41 min
Makes: 2 generous bowls (2 eggs each)

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Ingredients

2 servings

1 tablespoon (14 ml) extra-virgin olive oil
½ medium (about ¾ cup) (75 g) yellow onion, finely diced (¼-inch / 6 mm pieces)
1 medium (150 g) red bell pepper, seeded and diced into ¼-inch (6 mm) pieces
2 cloves (8 g) garlic cloves, minced
1 teaspoon (2 g) ground cumin
1 teaspoon (2.5 g) smoked paprika
¼ teaspoon (0.5 g) red pepper flakes (optional)
1 tablespoon (16 g) tomato paste
1 cup (240 g) canned crushed tomatoes
1½ cups (360 ml) water
¾ teaspoon (4 g) fine sea salt, plus more to taste (feta is salty)
¾ cup (70 g) old-fashioned rolled oats
4 large (200 g) large eggs, at room temperature
½ cup (60 g) feta cheese, crumbled
2 tablespoons (8 g) fresh flat-leaf parsley, roughly chopped
freshly ground black pepper, to taste

Equipment (5)

10-inch (25 cm) deep skillet or sauté pan with a lid
Wooden spoon or heatproof spatula
Cutting board and chef's knife
Measuring cups and spoons
Small bowl for cracking the eggs (optional)

Steps

Before you start

Use old-fashioned rolled oats, not instant (they turn mushy) and not steel-cut (they need far longer to cook).
Chop everything before you turn on the heat. The sauce comes together quickly once the onion is in the pan.
You need a 10-inch (25 cm) deep skillet or sauté pan with a tight-fitting lid so the eggs steam properly.
Let the eggs sit out for 10 minutes so they don't drop the temperature of the oats too much when they go in.

1
Prep the vegetables
- Finely dice the onion and the red bell pepper into ¼-inch (6 mm) pieces, mince the garlic, and chop the parsley.
- Crumble the feta into a small bowl.
- Measure the cumin, paprika and red pepper flakes (if using) into one small dish so they are ready to go.
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Ready when: Vegetable pieces are small and even so they soften at the same rate.
Tip: Small dice matters here: large pepper chunks stay firm in a porridge-like texture.
2
Soften onion and pepper
- Heat the olive oil in a 10-inch (25 cm) deep skillet over medium heat for 1 minute.
- Add the onion, bell pepper and a pinch of the salt.
- Cook, stirring every minute or so, for 6 to 7 minutes.
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Ready when: Onion is translucent and the pepper pieces are tender and slightly collapsed, with only light browning at the edges.
Tip: If the vegetables start to brown quickly, lower the heat to medium-low.
3
Toast garlic and spices
- Stir in the garlic, cumin, smoked paprika, red pepper flakes (if using) and tomato paste.
- Cook, stirring constantly, for 1 minute.
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Ready when: The mixture smells fragrant and the tomato paste darkens to a brick red.
Tip: Don't walk away: ground spices and garlic scorch fast and turn bitter.
4
Build the sauce
- Pour in the crushed tomatoes and the water, then add the remaining salt.
- Scrape up any browned bits from the bottom of the pan.
- Raise the heat to medium-high and bring to a gentle boil, about 3 to 4 minutes.
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Ready when: Small bubbles break steadily across the whole surface of the sauce.
5
Cook the oats
- Stir in the rolled oats, then reduce the heat to medium-low so the sauce bubbles gently.
- Cook uncovered for 7 to 8 minutes, stirring every minute or two so the oats don't stick to the bottom.
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Ready when: The oats are tender but still slightly chewy, and the mixture is thick and creamy like a loose risotto. A spoon dragged across the pan leaves a trail that closes slowly.
Tip: If it gets too thick before the oats are tender, add 2 to 3 tablespoons (30 to 45 ml) of water. The eggs will release some moisture too, so aim for slightly loose.
6
Make wells, add eggs
- Taste the oats and add salt and black pepper if needed.
- Use the back of a spoon to make 4 evenly spaced wells in the oats.
- Crack 1 egg into each well, keeping the yolks intact.
- Sprinkle a pinch of salt over each egg.
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Ready when: Each egg sits in its own well and is held in place by the thick oats.
Tip: Crack each egg into a small bowl first so you can slide it in gently and avoid broken yolks or shell.
7
Cover and steam eggs
- Cover the skillet with the lid and cook over medium-low heat for 5 to 7 minutes.
- Start checking at 5 minutes by gently nudging an egg white with a spoon.
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Ready when: The whites are completely opaque and set, and the yolks are still glossy and jiggle slightly (jammy). For fully set yolks, cook 2 to 3 minutes longer.
Tip: Keep the heat low. Too high and the oats scorch on the bottom before the whites set.
8
Rest and top
- Remove the pan from the heat and let it sit, covered, for 2 minutes.
- Scatter the feta and parsley over the top and finish with a few grinds of black pepper.
- Spoon the oats and eggs into two shallow bowls, giving each person 2 eggs.
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Ready when: The oats hold a soft mound in the bowl and the yolks are just beginning to thicken at the edges.
Tip: Serve right away. The oats keep thickening as they sit.

Good to know

Tips

Salt in stages: the tomato products and feta are already salty, so taste before the eggs go in.
Aim for a thick but spoonable consistency before adding eggs; if the oats are too loose the eggs will sink and spread.
Serve with warm pita, crusty bread or a squeeze of lemon for brightness.
For more protein or vegetables, stir in a handful of baby spinach or a drained cup of chickpeas in step 5.

Make ahead

"Make the tomato-pepper sauce through step 4 up to 3 days ahead and refrigerate. Reheat in the skillet until bubbling, then continue from step 5. Cook the oats and eggs fresh for best texture."

Storage & reheating

"Best eaten immediately. Leftover oats (without the eggs, or with fully cooked eggs) keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave with 2 to 3 tablespoons of water, stirring, until steaming hot (165°F / 74°C). Not recommended for freezing, as the eggs turn rubbery. Don't leave at room temperature longer than 2 hours."

Substitutions

feta cheese → goat cheese or labneh. Goat cheese is tangy and melts slightly; labneh adds a cool creamy contrast. Use about ¼ cup (60 g) of labneh.
canned crushed tomatoes → fresh ripe tomatoes. Use about 1 lb (450 g) chopped tomatoes and add them in step 2 so they break down; simmer an extra 5 minutes.
smoked paprika → sweet paprika plus a pinch of chili powder. You'll lose the smoky flavor but it will still taste good.
old-fashioned rolled oats → quick-cooking oats. Use the same amount but cook only 3 to 4 minutes in step 5; the texture will be softer.