CookEat Recipe
Fried Eggs on Chicken-Stock Rice with Tomato Sauce
Six fried eggs on savoury rice with parsley, lemon and a little hot tomato sauce around the platter.
Method
Steps
Step 1
For the proposed tomato sauce, soften the onion in olive oil for 5 minutes; add garlic for 30 seconds, then tomato, salt, pepper and paprika. Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 2
Simmer rice in chicken stock in a covered pan until tender and liquid is absorbed, about 15–20 minutes; spread on a warm platter.
Step 3
Fry the eggs in butter to the chosen set; trim loose edges. Season with salt, pepper, parsley and a few drops of lemon.
Step 4
Lay eggs on the rice and spoon about 120 mL hot tomato sauce around the base of the platter, leaving yolks visible. Serve immediately.
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