Cook the oats with 1 cup of water and 1/2 teaspoon of salt, over medium heat, stirring occasionally, until the water is absorbed. Turn off the heat and cover; let rest.
Break the egg into a small bowl and carefully slip it into a pan of barely simmering water, along with the remaining salt and sambar. Cook about 2 minutes, until the white is no longer translucent.
Put the oatmeal in a bowl, use a slotted spoon to place the egg on top of it, sprinkle with a little more salt and sambar. Eat.