Eggs in tomato sauce with rice
Eggs cooked in a tomato and onion sauce, served with rice.
Active time18 min
Cooking25 min
Total35 min
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Ingredients
- 10 g basil
- 150 g onions
- 8 eggs
- 20 ml olive oil
- 240 g long-grain rice
- 600 g chopped tomatoes
Preparation
Peel and thinly slice the onion. Fry it in the oil for 5 minutes. Add the tomatoes and simmer for 10 minutes.
150 g onions20 ml olive oil600 g chopped tomatoes- sauté pan
- knife
Meanwhile, cook the rice according to the packet instructions and drain. For long-grain rice, allow 12 to 15 minutes as a guide.
240 g long-grain rice- saucepan
- colander
Make 8 small wells in the sauce and crack the eggs into them. Cover and cook for 5 to 8 minutes until the whites are set. Add the washed basil and serve with the rice.
10 g basil8 eggs- sauté pan
- lid
Allergens
- Eggs
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration