Spiced Papaya Oats with Avocado and Egg
25 minutes
Serves 1
Let's get started!
Method
-
1
In a medium saucepan, heat the rapeseed oil over a moderate heat. Add the white onion and cook gently until translucent, about 5-7 minutes.
-
2
Add the turmeric powder, mustard seeds and curry leaf, and toast for 2 minutes, continually stirring.
-
3
Add the oats and vegetable stock, and bring up to the boil. Cook, simmering, for 10 minutes or until the liquid has been absorbed by the oats.
-
4
Meanwhile, fry the egg to your liking.
-
5
Stir the Encona West Indian Papaya Hot Pepper Sauce and the oat/almond milk through the oats, then ladle into a bowl. Lay the avocado on top of the oats, followed by the egg, then sprinkle with the alfalfa sprouts. Drizzle with Encona West India Extra Hot Pepper Sauce and enjoy!
Ingredients
- 1 tbsp rapeseed oil
- 1/2 white onion, diced
- 1/2 tsp turmeric powder
- 1/2 tsp mustard seeds
- 1 curry leaf
- 45g rolled oats
- 300 ml vegetable stock
- 1 egg
- 1 tbsp Encona West Indian Papaya Hot Pepper Sauce
- Splash of oat/almond milk
- 1/2 avocado, thinly sliced
- 1 tbsp alfalfa sprouts
- Encona West Indian Extra Hot Pepper Sauce, to serve
