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
- Heat about 2 tablespoons of extra virgin olive oil in a large non-stick skillet over medium-high heat.
- Add chopped onion and sweet potato, season with kosher salt and black pepper, and cook until beginning to brown, about 5 minutes.
- Reduce heat to medium, cover, and allow the potatoes to cook until tender, about another 5 to 7 minutes, then set aside.
- In a saucepan, bring 2 cups of water to a boil, then add 1 cup of quick-cooking steel-cut oats and a pinch of salt.
- Cover and cook, stirring occasionally, until oats are tender and thickened, about 5 minutes, then set aside covered.
- In a small skillet over medium heat, cook the eggs to your liking with a little olive oil if needed.
- To serve, spoon cooked oats into bowls and top with sweet potatoes, a cooked egg, diced avocado, halved cherry tomatoes, parsley, crumbled feta, and a sprinkle of za’atar.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to customize toppings based on your preference.
For added flavor, try using flavored feta cheese.
This dish is best served immediately after assembling.
- Prep Time: 5 minutes
- Cook Time: NO DATA
- Category: Breakfast
- Method: Skillet and Stove-top
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 186mg