YOUR SOLIN GENERATED RECIPE
Mediterranean Savory Yogurt and Oat Bowl
Hearty savory oats and creamy Greek yogurt topped with soft-boiled eggs and crisp vegetables, finished with a vibrant drizzle of olive oil.
INGREDIENTS
0.33 cup rolled oats
1.25 cup non-fat Greek yogurt
2 large eggs
0.5 cup cherry tomatoes
0.5 cup cucumber
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
In a small saucepan, combine the rolled oats with 2/3 cup water and a pinch of sea salt. Bring to a boil, then reduce heat and simmer for 5-7 minutes until the water is absorbed and oats are tender.
While the oats cook, bring a separate small pot of water to a boil. Carefully lower the eggs into the water and boil for 6.5 minutes for a jammy soft-boiled yolk. Immediately transfer to an ice bath, then peel and halve.
Halve the cherry tomatoes and finely dice the cucumber.
Place the cooked savory oats in the bottom of a bowl and spread the Greek yogurt evenly over the top.
Arrange the halved eggs, tomatoes, and cucumber over the yogurt layer.
Drizzle with extra virgin olive oil and season with the remaining sea salt, black pepper, and dried oregano before serving.