Sundried Tomatoes, Olives & Parmesan Oatmeal & Eggs

Serves 2 - Takes 20 mins

All the heavenly flavours of your favourite pasta in a bountiful brunch, but without the “going back to bed” heavy feeling Italian food normally leaves you with.

- 2 cups of water
- ½ cup of steel cut oats
- ¼ cup of sundried tomatoes
- ¼ cup pitted olives
- 1/4 cup rough chopped basil
- 4 eggs
- Fresh Parmesan (to taste)
- Chili flakes (to taste)

Pour water in medium size pot, add a pinch of salt, lid on and bring to boil. Once boiling add steel cut oats and replace lid. Stir and simmer on medium heat for 10 mins then add olives and sun-dried tomatoes. Lid back on, simmer and stir occasionally for an additional 10 minutes or until oats are al dente. Add more water if required.

Remove oats from heat, grate in 2/3 tbspns of Parmesan and stir. Check for seasoning.

Fry eggs to preference, plate over oats, add fresh basil, sprinkle chilli flakes and add more Parmesan to taste.