Savory Spanish Oatmeal

18 ingredients
4 steps

Ingredients

  • 1 cup Old Fashioned Oats
  • 2 cups Water Or Milk
  • 1/2 teaspoons Salt, Divided
  • 1/4 teaspoons Pepper
  • 1/2 Tablespoons Olive Oil
  • 1/2 Onion, Chopped
  • 2 cloves Garlic, Finely Chopped
  • 1/2 pounds Uncooked Chorizo
  • 2 Poached Eggs
  • Chopped Fresh Parsley
  • FOR THE ROMESCO SAUCE:
  • 1/3 cups Roughly Chopped Roasted Red Peppers From Jar
  • 1 Tablespoon Tomato Paste
  • 1 clove Garlic
  • 1/2 teaspoons Smoked Paprika
  • 1 pinch Cayenne Pepper
  • 1 Tablespoon Red Wine Vinegar
  • 1/4 cups Toasted Almonds

Directions

  1. 1
    Combine oats, water (or milk), 1/4 teaspoon salt, and pepper in a large saucepan of medium-high heat. Once mixture starts to bubble, turn down to a simmer and cook for 10 minutes, stirring occasionally.
  2. 2
    While oats are cooking, add oil to a saute pan over medium heat. Once heated, add onion and sprinkle with remaining 1/4 teaspoon salt. Cook for 2-3 minutes until softened. Add garlic and cook for another minute. Add chorizo and break up into pieces with a wooden spoon. Cook for about 5 minutes until meat is cooked through. Take pan off heat.
  3. 3
    For the romesco sauce, combine red peppers, tomato paste, garlic, paprika, cayenne, vinegar, and almonds in a food processor. Pulse until the mixture is chunky and pasty.
  4. 4
    Add equal portions of oatmeal to 4 bowls. Top with about 1/4 cup of the chorizo mixture, 1-2 tablespoons of romesco sauce and 1 poached egg. Sprinkle with fresh chopped parsley.

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