Savory Oatmeal Grain Bowl

Ingredients

• 4 cup unsweetened soy milk
• 2 cup rolled oats
• ½ teaspoon salt
• ½ cup finely chopped drained jarred roasted red peppers plus 1/2 cup sliced, divided
• 2 tbsp plus 4 teaspoons chopped fresh cilantro, divided, plus more, for garnish
• 1 tbsp roughly chopped pitted kalamata olives
• 1 tsp plus 2 tablespoons cider vinegar, divided
• 4 large egg
• 2 ripe avocado, thinly sliced

Instructions

1. Combine 4 cups soy milk, 2 cups oats and ½ teaspoon salt in a medium saucepan. Bring to a lively simmer over medium-high heat; reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the oats are tender, about 10 minutes. Remove from heat. Stir in ½ cup finely chopped peppers and 2 tablespoons cilantro. Cover and keep warm.
2. Meanwhile, combine the remaining ½ cup sliced peppers and 4 teaspoons cilantro with 1 tablespoon chopped olives and 1 teaspoon vinegar in a small bowl; stir and set aside.
3. Fill a large straight-sided skillet or medium saucepan with 2 inches of water; bring to a boil. Add the remaining 2 tablespoons vinegar; reduce heat to maintain a gentle simmer. Working one at a time, crack each of 4 eggs into a small bowl. Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time. Cook for 4 minutes. Using a slotted spoon, transfer the eggs to a clean plate and let stand for 1 minute. Gently pat dry with a paper towel.
4. Divide the oats among 4 bowls. Top each with some of the sliced avocado, the roasted pepper mixture and a poached egg. Garnish with more cilantro, if desired.