Step 1

Combine the oats, water (or milk), ¼ teaspoon salt, and pepper in a large saucepan of medium-high heat. Once the mixture starts to bubble, turn down to a simmer and cook for 10 minutes, stirring occasionally.

Step 2

While the oats are cooking, add the oil to a sauté pan over medium heat. Once heated, add the onion and sprinkle with ¼ teaspoon salt. Cook for 2-3 minutes until softened. Add in the garlic and cook for another minute. Add in the chorizo and break up into pieces with a wooden spoon. Cook for about 5 minutes until the meat is cooked through. Take the pan off the heat.

Step 3

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

Step 4

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.