Ingredients

The following ingredients have 4 Servings
  • ¾ cup steel-cut oatmeal, dry
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon garlic powder
  • 1 cup pico de gallo
  • 6 large eggs
  • cooking oil spray
  • 1 can black beans (14½ ounces/411 grams)
  • 4 ounces cheddar, shredded (113 grams)
  • 1 medium avocado
  • ½ cup Greek yogurt, non-fat ((plain, unsweetened))
  • 6 tablespoons salsa verde
  • cilantro, sliced limes, salt, pepper ((as desired to garnish))

Instruction

  • Stir the chili powder, cumin, and garlic powder into the steel-cut oatmeal. Cook the oatmeal with water on the stovetop according to the package directions, stirring occasionally. I needed 3 cups of water, and the oats took 25-30 minutes to cook. 
  • While the oats cook, rinse and drain the black beans, slice the avocado, slice the limes, and chop the cilantro. 
  • Divide the oatmeal between three plates when it is finished cooking. Spread it thin; it is your canvas for the rest of the ingredients. 
  • Sprinkle the cheese on top of the hot oatmeal. It should melt on top of the hot oats. Arrange the pico de gallo, black beans, avocado, yogurt, and salsa verde on the plates. 
  • Mist a cast iron skillet with cooking spray and fry the eggs to your liking. Put two eggs on each plate. 
  • Garnish your plates as desired with chopped cilantro, sliced limes, and a sprinkle of salt and pepper. Serve and enjoy!