Middle Eastern Savory Za’atar Oats & Eggs

Spritz a frying pan with olive oil spray and place the fresh red pepper strips in the pan to blacken on high heat. (If you’re using jarred red peppers, skip this step.) Roast until red peppers are slightly charred, then put aside.

Boil 3 cups water in a small saucepan. Add oats with a big pinch of salt, and stir in egg whites until mixture starts to simmer and whites are well mixed in over low heat for 3-5 minutes. It’s done when oats have absorbed the water and reach your preferred consistency. Taste and adjust salt. Beat in a little boiling water if oats are too firm. Cover and set aside. It may firm up more while covered, so stop cooking when slightly runny.

In a small skillet over medium-high, spritz the pan lightly with olive oil. Fry egg sunny side up.

Put oats in a low bowl and place egg on top. Garnish with strips of roasted pepper. Sprinkle with scallion, red-pepper flakes to taste, and finish with about ½ teaspoon za’atar. Drizzle with olive oil if desired, just be sure to measure and take account of those calories.