Savoury Spanish Jungle Oats Bowls

August 2, 2021 Word for Word Media 0Comment

Yield: 4 servings



  • 1 cup Jungle Oats, Large Tiger Oat Flakes
  • 2 cups water
  • ½ teaspoon salt, divided
  • ¼ teaspoon pepper


  • Spray and cook
  • 300g extra lean mince
  • ½ onion, chopped
  • 1 clove garlic, finely chopped
  • Salt to taste

Sauce and toppings

  • 1 tin 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 extra 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.

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