Savory Steel-Cut Oats With Fried Egg and Za’atar

By David Tanis | Published April 8, 2020

Total Time: 25 minutes | Rating: 4/5 (443 reviews) | Comments: 54

Introduction

A savory departure from traditional sweet oatmeal, this Steel-Cut Oats with Fried Egg and Za’atar reimagines oats as a hearty, nutty base for a versatile meal. Steel-cut oats—with their distinct nutty flavor and satisfyingly chewy texture—offer a superior alternative to softer rolled oats, mimicking the creamy, grainy consistency of risotto. Za’atar, a vibrant Middle Eastern spice blend (featuring dried wild thyme, sumac, and toasted sesame seeds), adds brightness and depth, though substitutions like toasted cumin or oregano work for accessibility. This one-pot dish shines as a breakfast, lunch, or even dinner, and its batch-friendly nature ensures leftovers reheat beautifully for quick, future meals.

Ingredients (Serves 1)

• ½ cup (80g) steel-cut oats (rinsed)

• 1 cup (240ml) low-sodium vegetable or chicken broth (or water)

• 1 large egg

• 1 tsp olive oil (for frying)

• ¼ tsp za’atar (adjust to taste)

• Pinch of salt and freshly ground black pepper

• Optional garnish: extra za’atar, a drizzle of olive oil, or fresh herbs (e.g., parsley)

Instructions

1. Cook the Oats: In a small saucepan, combine rinsed steel-cut oats and broth (or water). Bring to a gentle boil over medium heat, then reduce to a simmer. Cook uncovered for 15–18 minutes, stirring occasionally, until oats are tender but retain a slight chew (nubbly texture). Add a splash more liquid if they thicken too quickly.

2. Season the Oats: Once cooked, stir in za’atar, salt, and pepper. Taste and adjust seasonings—za’atar’s tangy-savory profile should balance the oats’ natural sweetness.

3. Fry the Egg: While oats finish cooking, heat olive oil in a non-stick skillet over medium heat. Crack the egg into the pan, cooking until the white sets but the yolk remains runny (sunny-side up) or to your preference (e.g., over-easy). Season lightly with salt and pepper.

4. Serve: Transfer the savory oats to a warm bowl, top with the fried egg, and garnish with extra za’atar for aroma and color. A drizzle of olive oil or fresh herbs enhances the presentation.

Tips

• Substitutions: For za’atar, use ½ tsp toasted ground cumin + ¼ tsp oregano + ¼ tsp lemon zest (to mimic sumac’s tartness). Rolled oats work, but reduce cooking time to 10–12 minutes with 1.5 cups liquid.

• Batch Cooking: Steel-cut oats scale easily—double the recipe for leftovers. Store in an airtight container for up to 3 days; reheat with a splash of water or broth.

• Texture Mastery: Avoid overcooking oats; aim for a creamy yet chewy risotto-like consistency. Stir frequently to prevent sticking.

This dish transforms oats from a sweet breakfast staple to a savory, satisfying centerpiece—perfect for any meal.