If you’re a fan of TheOatmeal.com (and let’s be honest… who isn’t?!), you’ve undoubtedly seen his brilliant Sriracha comics and his recently launched Sriracha shop, chock full of goodies like Sriracha T-shirts, Sriracha popcorn, undies, lip balm… you name it.
I’ve always dug The Oatmeal’s work, and when he emailed me to see if he could include a copy of The Sriracha Cookbook in his brand spankin’ new Ultimate Sriracha Gift Pack, I kinda tinkled in my pants a little bit. As a small token of my appreciation for Mr. Oats stuffing my book into his collection of awesomeness, I decided to create a savory oatmeal recipe, using a healthy dose of Sriracha in his honor. I’ve been dreaming about it for months, and I finally got around to making it this morning. And let me just tell you… it’s amazing.
Give thanks this season by ordering an Ultimate Sriracha Gift Pack for yourself and another for “a friend,” then whip up a batch of this savory Sriracha oatmeal while you neurotically pace throughout the house patiently wait for your cock sauce goodies to arrive at your door.
(This recipe is vegetarian, and can be made vegan by simply omitting the fried egg on top. Lots more vegan & vegetarian recipes will be coming your way this July when my next book—The Veggie-Lover’s Sriracha Cookbook—gets released! Hooray!)
"Cock A Doodle Doo" Savory Sriracha Oatmeal recipe
1 cup rolled oats (NOT instant) 2 cups water Small handful whole cashews 1 tablespoon Bragg Liquid Aminos, or low-sodium soy sauce 1 tablespoon Sriracha, plus more for happy squirting 2 teaspoons minced fresh rosemary 1 clove garlic, minced
2 tablespoons extra-virgin olive oil 2 large eggs (free-range and organic is best) Salt and freshly ground black pepper, to taste
In a small saucepan set over a medium heat, combine the oats, cashews, Liquid Aminos (or soy sauce), Sriracha, rosemary, and garlic. Bring it to a boil, cover, and lower the heat to maintain a gentle simmer. Cook, stirring occasionally, until most of the liquid is absorbed and the oats are cooked through, about 5 minutes.
While the oats are cooking, heat the olive oil in a medium saucepan over a medium heat. Once the oil is hot, crack in the eggs. Sprinkle with salt and pepper. Cook the eggs to your desired consistency, though sunny side up is my preference so the yolk can ooze all over your oatmeal. For sunny side up, cook the egg (without flipping) until the whites are set and the yolk is still jiggly, about 2 to 3 minutes.
Spoon out the oatmeal, and top each serving with a fried egg. Drizzle a little bit of leftover oil from the egg pan over the plated oatmeal. Squirt additional Sriracha over all of it should you want a little extra heat. (And who doesn’t?)
Makes 2 hearty servings
making a variation of this tomorrow for breakfast, yumm!