In a small saucepan, combine rolled oats, vegetable broth, and salt, then bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 5-7 minutes until the broth is absorbed and oats are creamy.

While oats cook, heat olive oil in a small non-stick skillet over medium heat. Crack the egg into the skillet and fry to your desired doneness, such as sunny-side up or over easy.

Spoon the cooked savory oatmeal into a bowl.

Place the fried egg on top of the oatmeal.

Garnish with chopped cherry tomatoes, crumbled feta cheese, fresh parsley, and a pinch of black pepper.

Optionally, drizzle with balsamic glaze or add a few Kalamata olives for extra flavor, then serve immediately.