Oatmeal in chicken broth with poached eggs

Ingredients:

• 3 cups unsalted chicken broth
• 1 cup oatmeal
• 8 slices of dry-cured prosciutto ham (one pack 90 g)
• 1 tbsp. extra virgin olive oil
• 4 chopped garlic cloves
• 2 tsp finely chopped fresh thyme
• 1/2 tsp finely chopped fresh rosemary
• 1 can (420 g) canned unsalted whole tomatoes without skin, mash with your hands (about 2 cups)
• Salt and freshly ground black pepper
• 4 large eggs
• 1/4 tbsp. grated parmesan

Preparation:

1. In a medium saucepan, bring the chicken broth to a boil. Reduce the heat to medium-low, stir in the oats, and simmer, stirring occasionally, for about 20 minutes, until the porridge thickens.
   
   Meanwhile, in a large saucepan over medium-high heat, sear the prosciutto until crispy on both sides, about 4-5 minutes. Transfer to a paper towel-lined plate to drain any excess fat.
2. Add olive oil, garlic, and a teaspoon each of thyme and rosemary to the saucepan. Cook over medium heat for 10 seconds to lightly brown the garlic. Add the tomatoes and 1/2 cup water. Simmer, stirring occasionally, for 6-8 minutes, until the sauce thickens. Transfer to a small bowl and season with salt and pepper; cover to keep warm.
3. Wipe out a saucepan and fill halfway with water; bring to a gentle simmer over medium heat. Carefully crack the eggs into the water and cook for 2-3 minutes, until the whites are set but the yolks remain runny. Transfer the cooked eggs to a plate and season with salt and pepper. Top each serving of oatmeal with tomato sauce and Parmesan cheese. Sprinkle with the remaining thyme (1 teaspoon) and top with a poached egg and prosciutto.