• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 2
    OK

    Spanish Oatmeal with Egg and Chorizo

    Food writer Mark Bittman changed my ideas about oatmeal five years ago when he suggested topping salted oatmeal with a fried egg, parmesan cheese and chives. Below is a take on savory oatmeal with savory spiced chorizo, nutty manchego cheese and a beautiful, farm-fresh egg to top everything off. It’s the best power-breakfast on earth!


    Ingredients
    1
    cup
    water
    1
    cup
    milk
    1/4
    teaspoon
    salt
    1
    cup
    rolled oats
    1/2
    cup
    grated Manchego cheese
    1/4
    teaspoon
    paprika
    4
    ounces
    hard chorizo
    2
    eggs
    *
    crushed red pepper
    Directions
    Bring water, milk, and salt to a boil and add oats. Cook according to package directions, or until oatmeal reaches desired consistency. Take oatmeal off heat and stir in cheese, paprika, and crushed red pepper to taste.
    While oatmeal is cooking, peel chorizo, cut into bite-size pieces and fry over medium high heat in a bit of olive oil. Remove from pan and fry eggs, sunny side up, to your preferred texture.
    To serve, ladle oatmeal into bowls, top with chorizo, egg and more cheese if desired, as well as a drizzle of good olive oil.

    The base number of servings for this recipe is 2
    OK

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