Savory Spanish Oatmeal

Combine oats, water (or milk), 1/4 teaspoon salt, and pepper in a large saucepan of medium-high heat. Once mixture starts to bubble, turn down to a simmer and cook for 10 minutes, stirring occasionally.

While oats are cooking, add oil to a sauté pan over medium heat. Once heated, add onion and sprinkle with remaining 1/4 teaspoon salt. Cook for 2–3 minutes until softened. Add garlic and cook for another minute. Add chorizo and break up into pieces with a wooden spoon. Cook for about 5 minutes until meat is cooked through. Take pan off heat.

For the romesco sauce, combine red peppers, tomato paste, garlic, paprika, cayenne, vinegar, and almonds in a food processor. Pulse until the mixture is chunky and pasty.

Add equal portions of oatmeal to 4 bowls. Top with about ¼ cup of the chorizo mixture, 1-2 tablespoons of romesco sauce and 1 poached egg. Sprinkle with fresh chopped parsley.