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Are you looking for quick and healthy breakfast ideas? With this savoury Masala Oatmeal Breakfast recipe, you can take your oatmeal to the next level. It’s the ideal busy-bee breakfast, packed with nourishing heart-healthy ingredients. It is rich, creamy blend of rolled oats, onion, peas, and tomatoes. All of this is combined with eggs, chillies, and cilantro, as well as traditional South Asian spices, to make a spicy and delicious breakfast.

• 1 tbsp extra virgin olive oil 3 curry leaves, dried or fresh

• 2 large garlic cloves, crushed

• 1 medium onion, finely chopped

• 1 large tomato, washed and cut into small cubes

• 1 teaspoon cumin

• 1/2 teaspoon turmeric

• 1/2 teaspoon salt

• 2 finely chopped green chilies

• 1/2 cup frozen green peas

• 2 cups of water

• a cup of rolled oats

• 2 medium eggs

• 1/2 teaspoon coarse black pepper

• 1/2 lemons, fresh and juiced, large lemon

• 1/2 cup fresh, washed, finely chopped cilantro


• Heat the oil in a medium pot over medium heat and add the curry leaves and garlic. When they begin to release their flavours (which happen quickly), add the onion and cook over medium-high heat until the onion is golden.

• Now add the tomato and cook for 2 minutes on high heat, or until it is soft and mushy.

• It’s time to add the spices, as well as the chilies and peas. Cook for a minute, or until the spices begin to release their flavour.

• Pour the water and oats into the saucepan and stir while it is on high heat. Then, break the eggs into the mixture. At this point, continue to stir for 3-4 minutes. This keeps the mixture from sticking to the bottom of the pan. You also want to make sure the eggs are fully cooked. You should have a thick and creamy consistency at the end.

• Finish with salt, pepper, lemon juice, and fresh cilantro as garnish. Serve hot and enjoy – it’s a real treat!


To make cooking easier, begin by gathering and preparing all of the ingredients. You’ll also save a lot of time. For instance, I chop the onion, tomato, and cilantro, measure out the oats, peas, and spices, and have my eggs ready.

Use rolled oats because they cook quickly and add a thick consistency to this ethnic dish.

I purposefully used less salt because it is more to our liking. You can adjust the salt to your taste; however, if you want to reduce your salt intake, consider increasing the lemon juice and pepper instead – before reaching for the salt shaker.

If you notice that the mixture is sticking to the bottom of your pot, add a little more water. I didn’t have to do this.

The more fresh your cilantro, the better! It will add a lot of flavour and aroma (if you could only smell the aromas in my kitchen right now!)

When finished, the recipe yields 3 cups of masala egg oatmeal. It can serve two (if you have a larger appetite or if that’s all you’re having) or three (if you have a smaller appetite and want some fruit on the side).

It is best served hot.

Last Updated on August 11, 2021

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