Spiced Papaya Oats with Avocado and Egg
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.
Add the turmeric powder, mustard seeds and curry leaf, and toast for 2 minutes, continually stirring.
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.
Meanwhile, fry the egg to your liking.
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!
- 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