Saucy Tomato Eggs with Buttery Rice
Classic comfort food featuring eggs gently poached in a rich, spiced tomato sauce served over buttery rice.
35Min
2Servings
520Cal
EasyLevel
VegetarianGluten freeKid friendlySpicy 1/5vegetarian
#easyrecipe#tomatoeggs#shakshuka#comfort food
Equipment
pot
pan
stove
spatula
lid
Ingredients
Buttery Rice
white rice
200 g
butter
30 g
salt
5 g
Saucy Tomato Eggs
tomatoes (chopped)
400 g
eggs
4 piece
onion (diced)
1 piece
garlic (minced)
3 piece
olive oil
30 ml
paprika
5 g
salt
3 g
black pepper
2 g
Instructions
1
Cook the rice
Rinse rice and cook in salted water until tender, then stir in butter.
15 mintimer 12 min
2
Sauté aromatics
Heat olive oil in a pan and cook diced onion and minced garlic until softened.
5 minMedium heattimer 5 min
3
Make tomato sauce
Add chopped tomatoes, paprika, salt and pepper; simmer until sauce thickens.
10 minMedium heattimer 10 min
Tomatoes should release their juices and sauce should become saucy
4
Add eggs
Make wells in the sauce and crack eggs into them; cover and cook until whites set.
5 minMedium heattimer 5 min
Cover pan to help eggs cook evenly
Original recipe
Storage
Fridge: 2 days
Reheat: Microwave 2-3 minutes or reheat in pan
Best served fresh; rice and sauce can be stored separately
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