Ingredients
For the oatmeal:
½ cup oats
1 cup water
pinch of salt
For the roasted cherry tomatoes:
10 cherry tomatoes, halved
1 tsp extra virgin olive oil
½ tsp dried oregano
Salt and black pepper (to taste)
For serving:
Oatmeal
Roasted cherry tomatoes
7 minutes boiled egg
4 - 8 olives
1 tsp za’atar
1 tbsp feta, crumbled
Extra virgin olive oil
Salt and black pepper (to taste)
Directions
Step 1
For the roasted cherry tomatoes, place the halved tomatoes on a parchment-lined baking tray. Drizzle with extra virgin olive oil, then season with oregano, salt, and black pepper.
10 cherry tomatoes, halved
1 tsp extra virgin olive oil
½ tsp dried oregano
Salt and black pepper (to taste)
Step 2
Broil on medium for 10 minutes, then remove from the oven and set aside.
Step 3
For the oats, bring water and salt to a boil, then add the oats and cook over medium-low heat for 10 minutes, stirring occasionally. Remove from heat and set aside.
1 cup water
pinch of salt
½ cup oats
Step 4
Boil the egg in continuously boiling water for 7 minutes. Remove and transfer to an ice water bath to stop the cooking. After 3 minutes, remove from the ice water, gently peel, and cut in half.
7 minutes boiled egg
Step 5
Add the oatmeal to a bowl and top with the soft-boiled egg, roasted cherry tomatoes, crumbled feta, and olives. Sprinkle with za’atar, salt, and black pepper, then drizzle with extra virgin olive oil.
Oatmeal
Roasted cherry tomatoes
7 minutes boiled egg
4 - 8 olives
1 tsp za’atar
1 tbsp feta, crumbled
Extra virgin olive oil
Salt and black pepper (to taste)
