Creamy Savory Oat Stew with Potato, Carrot, and Paprika Egg

Instructions

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   1. Heat a medium pot over medium heat. Add 1 tablespoon of vegetable oil and sauté the onion and carrot for 4 minutes, until they start to soften. Add the garlic and cook for 30 seconds more, stirring so it does not burn.

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   2. Add the potato, 1 teaspoon of sweet paprika, dried oregano, half of the salt, and the black pepper. Stir well so the vegetables are coated with the seasonings.

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   3. Pour in the water and bring to a boil. Once boiling, reduce to medium-low heat and cook for 10 minutes, until the potato is almost tender.

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   4. Add the rolled oats gradually, stirring constantly to avoid lumps. Cook for 6 to 8 minutes over low heat, stirring often, until the mixture becomes a creamy stew. If it gets too thick, add a little more hot water.

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   5. Meanwhile, heat a nonstick skillet over medium heat. Add the remaining tablespoon of vegetable oil. Crack the eggs into the skillet and cook for 2 to 3 minutes, until the whites are set and the yolks are cooked to your liking. Sprinkle the remaining teaspoon of sweet paprika and a pinch of salt on top.

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   6. Taste the stew and adjust with the remaining salt if needed. If you want to keep it warm in the oven, transfer it to an oven-safe dish and hold at 200 °F / 95 °C for up to 10 minutes.

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   7. Serve the creamy stew in bowls, place one egg over each portion, and finish with fresh parsley and lemon juice on top, if using.