Masala egg oatmeal breakfast

By Shahzadi Devje
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

As seen on

Looking for easy and healthy breakfast ideas? Take your oatmeal to the next level with my savoury Masala Oatmeal Breakfast recipe - featuring eggs. It's the ultimate busy-bee brekkie, bursting with nourishing heart-healthy ingredients. A creamy, rich amalgamation of rolled oats, onion, peas and tomatoes. All mixed with eggs, chillies and cilantro, and infused with traditional South Asian spices to create a spicy and Desi~licious breakfast. 



  • 1 tablespoon olive oil extra virgin
  • 3 curry leaves dried or fresh
  • 2 garlic cloves large, crushed
  • 1 onion medium, finely chopped
  • 1 tomato large, washed, cut into small cubes
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 2 green chillies finely chopped
  • 1/2 cup green peas frozen
  • 2 cups water
  • 1 cup rolled oats
  • 2 eggs medium
  • 1/2 teaspoon black pepper coarse
  • 1/2 lemon fresh, juice, large lemon
  • 1/2 cup cilantro fresh, washed, finely chopped


  1. In a medium pot, heat the oil on medium heat and add the curry leaves and garlic. Once they start to release their flavours (this happens pretty quickly), add the onion and cook on medium-high heat until the onion is nice and golden.
  2. Now add the tomato and continue to cook for two minutes on high heat until the tomato is soft and mushy. 
  3. It's time to add those spices along with the chillies and peas. Cook for a minute or until the spices release their flavour. 
  4. While on high heat, pour the water and oats into the saucepan and stir. Then crack the eggs into your mixture. At this point, stir continuously for three to four minutes. This will prevent the mixture from sticking to the bottom of the saucepan. Plus, you want to ensure the eggs are cooked through. You should end up with a thick and creamy consistency. 
  5. Finish by adding salt, pepper, lemon juice and garnish with fresh cilantro. Serve hot and enjoy - it's quite something!


  • Start by gathering and prepping all the ingredients to make cooking easier. You'll also save precious time. For example, I chop the onion, tomato and cilantro, measure out the oats, peas, spices and have my eggs ready on hand.
  • Use rolled oats as they cook super-fast and bring a thick consistency to this ethnic recipe.
  • I have deliberately opted to use less salt as this suits our taste buds. You could increase the salt to suit your needs, however, if you're looking to reduce your salt intake, consider increasing the lemon juice and pepper instead - before diving in with the salt shaker 🙂
  • You can add a tad more water if you see that the mixture is sticking to the bottom of your pot. I did not need to do this.
  • The fresher your cilantro - the better! It will bring oodles of flavour and aroma (if only you could smell the scents in my kitchen right now!)
  • Once done, the recipe makes three cups of masala egg oatmeal. It can serve two (if you have a bigger appetite or if that's all you're having) or even three persons (if you've got a smaller appetite and are having some fruit on the side).

Watch Your Morning Daily at 6am ET on CTV and CTV News Channel