Savoury Spanish Jungle Oats Bowls



    Oatmeal 1 cup Jungle Oats, Large Tiger Oat Flakes 2 cups Water ½ teaspoon Salt, divided ¼ teaspoon Pepper Mince 300 g Extra lean mince ½ Onion, chopped 1 Cloves Garlic, finely chopped Salt to taste Spray and Cook Sauce and toppings 1tin All gold peeled and diced tomato 1 tablespoon All gold Tomato paste ½ teaspoon Smoked Paprika Pinch of cayenne 4 Poached / Soft boiled Eggs Fresh chopped Parsley


1. Combine the oats, water, ¼ teaspoon salt, and pepper in a large saucepan of medium-high heat. Once the mixture starts to bubble, turn down to a simmer and cook for 10 minutes, stirring occasionally. 2. While the oats are cooking, spray the pan to a sauté pan over medium heat. Once heated, add the onion and sprinkle with ¼ teaspoon salt. Cook for 2-3 minutes until softened. Add in the garlic and cook for another minute. Add in the Lean mince and break up into pieces with a wooden spoon. Cook for about 5 minutes until the meat is cooked through. Take the pan off the heat. 3. Combine the tinned tomato, tomato paste, paprika, cayenne in a food processor. Pulse until the mixture is chunky and pasty. 4. Add equal portions of oatmeal to 4 bowls. Top with about ¼ cup of the mince mixture, 1-2 tablespoons of tomato sauce and 1 poached egg. Sprinkle with fresh chopped parsley.