Breakfast & suhoor

Savoury masala oats with boiled eggs

  • Breakfast & suhoor
  • South Asian
  • 15 min hands-on
  • Vegetarian
  • Halal

Ingredients

One standard portion

  • 45g liquid egg whites, stirred through
  • 90g rolled oats
  • 2 eggs, boiled
  • 40g frozen peas
  • 30g onion
  • 40g tomatoes

Season as the method describes. Spices, salt, lemon and water aren’t weighed or counted below.

Per portion

Calories
533kcal
Protein
32g
Carbs
65g
Fat
16g

Added up from each ingredient’s typical values per 100g. A standard portion is this meal’s share of a 2,000 kcal day.

Method

  1. Toast the oats for a minute in the ghee, then add onion, tomato, peas, cumin and turmeric.

  2. Add water and simmer for five minutes; stir the egg whites through until set.

  3. Serve with the eggs, boiled for eight minutes.

In a plan

This is one of the dishes our plans cook from, and plans serve it for breakfast, or for suhoor in Ramadan. There, the liquid egg whites, stirred through, rolled oats and ghee are weighed out to your own numbers; everything else stays as written.

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General guidance, not medical advice. Please check with your doctor if you have a medical condition, are pregnant, or are new to exercise. Check every ingredient against your own allergies.