Coat cherry tomatoes in 1 tablespoon of olive oil and roast on a parchment lined sheet pan at 425°F.for about 30 minutes, checking halfway through and shaking the pan.
Bring broth to boil on stove top. Add oatmeal, reduce heat and let it cook for about 3 minutes, until all liquid is absorbed. Season with salt and pepper.
For the fried egg: Heat a skillet with 1 teaspoon of olive oil over medium heat. Fry egg till whites are no longer translucent, and serve over oatmeal. Top with roasted cherry tomatoes, avocado and cheese (add a handful of baby arugula, some hemp, chia or pumpkin seeds, or whatever toppings sound great to you).
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.