Slow-Cooker Jollof-Style Oat Porridge with Eggs

Serves 4 · 15 min prep · 390 min cook

Ingredients

• 1 1/2 cups steel-cut oats
• 4 cups low-sodium vegetable broth
• 1 cup canned crushed tomatoes
• 1 red bell pepper, diced
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 1 1/2 tsp smoked paprika
• 1 tsp curry powder
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1 bay leaf
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large eggs
• 3 scallions, sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp neutral oil

Instructions

1. 1Lightly oil the insert of a 4- to 6-quart slow cooker so the oats release cleanly later.
2. 2Scatter the chopped onion, diced red bell pepper, minced garlic, and grated ginger across the bottom of the cooker.
3. 3Stir in the steel-cut oats, crushed tomatoes, tomato paste, smoked paprika, curry powder, dried thyme, cayenne, bay leaf, salt, and black pepper until everything is evenly coated.
4. 4Pour the vegetable broth over the mixture and give it one gentle stir so the oats sit submerged.
5. 5Cover and cook on low for 6 to 7 hours (or high for 3 to 3 1/2 hours) until the oats are creamy, tender, and the liquid has thickened into a porridge with a deep red-orange hue.
6. 6About 15 minutes before serving, taste and adjust salt if needed, then discard the bay leaf.
7. 7In a nonstick skillet over medium heat, warm a thin film of oil and crack in the eggs. Cook sunny-side up or over-easy until the whites are set and the edges just crisp, about 3 to 4 minutes.
8. 8Ladle the hot jollof-style oat porridge into bowls. Nestle one fried egg on each portion.
9. 9Finish with a shower of sliced scallions and chopped cilantro. Serve immediately while the porridge is steaming and the egg yolk is still runny for stirring in.