Dinner

Red Eye Gravy Oatmeal with Fried Egg & Chorizo Recipe

BySophie Carsel December 14, 2025December 14, 2025

Introduction

Red Eye Gravy Oatmeal with Fried Egg & Chorizo is a hearty, savory twist on traditional oatmeal. Combining rich coffee-infused gravy, spicy chorizo, and a perfectly fried egg, this dish makes a flavorful and satisfying breakfast or brunch option.

Two white bowls sit on a tray with a black and white checked cloth beneath them, placed on a white marbled surface. Each bowl contains three visible layers: at the bottom, a creamy beige porridge-like base, topped by a portion of chunky reddish-brown sauce mixed with ground meat, and finished with a sunny-side-up fried egg with a soft, pale yellow yolk and white edges. Small green herb pieces are sprinkled on top of the eggs for garnish. Two vintage silver forks rest beside the bowls on the tray. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon Olive Oil
0.5 pound Mexican Chorizo
2 tablespoons All-Purpose Flour
2 tablespoons Unsalted Butter
1 teaspoon Coffee
1/2 cup Tomato Juice
2 Large Eggs
1 cup Old Fashioned Rolled Oats
1 1/2 cups Water
Fresh Chives, to taste
Salt, to taste
Ground Black Pepper, to taste

Instructions

Step 1: Heat a skillet over medium heat. Add the olive oil and Mexican chorizo. Sauté the chorizo until cooked through, about 5 minutes, then set aside.
Step 2: In the same skillet or a small saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to form a roux.
Step 3: Pour in the tomato juice and brewed coffee. Whisk continuously until the mixture thickens into a gravy, about 3 to 4 minutes. Remove from heat.
Step 4: In a separate medium saucepan, bring water to a boil. Add rolled oats, a pinch of salt and black pepper. Reduce heat to a simmer and stir occasionally to prevent sticking. Cook until oats are tender, then remove from heat and divide into two bowls.
Step 5: Fry the eggs to your desired doneness in a lightly oiled pan and set aside.
Step 6: Spoon the tomato coffee gravy over the oatmeal, top with sautéed chorizo and a fried egg on each bowl. Garnish with fresh chives and serve immediately.

Tips & Variations

For a milder flavor, substitute spicy Mexican chorizo with a mild sausage or turkey chorizo.
If you prefer a thicker gravy, cook it a little longer until it reaches your desired consistency.
Try adding a splash of hot sauce or a sprinkle of smoked paprika for extra depth.
Use steel-cut oats instead of rolled oats, adjusting cook time as needed for a chewier texture.

Storage

Store leftover oatmeal, gravy, and chorizo separately in airtight containers in the refrigerator for up to 2 days. Reheat the oatmeal gently with a splash of water to loosen it, warm the gravy on the stove, and reheat the chorizo in a skillet. Cook fresh eggs to top before serving.

How to Serve

Two white bowls sit side by side on a metal tray with a white marbled checkered cloth beneath them. Each bowl contains three visible layers: the bottom layer is light beige porridge or grits with a soft and creamy texture, the middle layer is a reddish-brown chunky sauce or meat mixture, and the top layer is a sunny-side-up egg with a slightly runny yolk and white edges, sprinkled with chopped green herbs and black pepper. Two vintage silver forks rest on opposite sides of the tray. The scene is set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes, instant coffee works fine. Dissolve a small amount in a little hot water before adding to the gravy to ensure an even flavor.

Is this dish suitable for meal prep?

It can be prepped ahead, but for best taste, cook and add the fried eggs fresh before serving. Store other components separately to keep them fresh.

Sophie Carsel