Arroz de tomate with fried eggs
Soupy, garlicky Portuguese tomato rice, topped with a fried egg.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Basmati rice320 g
- Chopped tomatoes (tin)2 tins
- Brown onions200 g
- Garlic3 cloves
- Peppers1 pepper
- Vegetable stock cubes1 cube
- Free-range eggs4 eggs
- Frozen peas200 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten, Egg.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Chop the onion, garlic and pepper. Heat 2 tablespoons of oil in a large pan over a medium heat and cook them for 8 minutes.200 g brown onions3 cloves garlic1 pepper
- Add the chopped tomatoes and a teaspoon of paprika and cook for 5 minutes.2 tins chopped tomatoes
- Stir in the rice, the crumbled stock cube and 900 ml of water. Simmer for 15 minutes, stirring now and then, adding the frozen peas for the last 3 minutes. It should stay a little loose and saucy.320 g basmati rice1 cube200 g frozen peas
- Fry the eggs in a little oil for 3 minutes and serve one on each bowl of rice.4 eggs
Keep it a little soupy. Portuguese tomato rice should be spooned, not forked.
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