Preparation

Oatmeal suffers from an imagination deficit. Imprisoned in a sweet paradigm of brown sugar and raisins, most people never consider that oats are fundamentally neutral—a blank canvas waiting for bolder flavors.

This version reframes breakfast entirely. The harissa's smoky heat infuses every grain, while preserved lemon adds brightness that cuts through the richness. A soft-cooked egg on top transforms the bowl into something substantial enough to power you through the morning with sustained energy and satisfaction.

Preparation

1. In a medium saucepan, combine the oats, broth, harissa paste, cumin, and 1 tablespoon of olive oil. Stir well to incorporate the harissa.
2. Bring to a boil over medium-high heat, then reduce to low and simmer, stirring occasionally, for 20-25 minutes until the oats are tender and have absorbed most of the liquid.
3. Stir in the chopped preserved lemon rind and season with salt and pepper to taste.
4. While the oats cook, prepare the eggs: Heat the remaining tablespoon of olive oil in a non-stick skillet over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks remain runny, about 3-4 minutes. Cover the pan for the last minute if needed.
5. Divide the oatmeal between bowls and top each with a dollop of Greek yogurt.
6. Place a fried egg on top of each bowl and garnish with fresh parsley, mint, and a generous sprinkle of za'atar.
7. Break the yolk and let it mingle with the oatmeal before eating.

The heat level can be adjusted by using more or less harissa paste depending on your preference.