Hearty Oatmeal Breakfast with Eggs and Thyme

In a pan, sauté the finely chopped onion until translucent.

Add the oatmeal and toast lightly for 2-3 minutes.

Pour in water (about 2 cups) and cook the oatmeal until soft, stirring occasionally.

In a separate bowl, whisk the eggs with salt and yogurt.

Slowly add the egg mixture to the oatmeal while stirring continuously to create a creamy texture.

Add thyme according to your taste and mix well.

Cook for another 2 minutes, then remove from heat.

Serving and storage tips: