Tomato Risotto-Style Rice with Silky Egg Strips

Servings: 6 Portions

INGREDIENTS

450g tomatoes, cut into cubes
2 cups medium grain rice
1 medium onion (100g), chopped
3 cloves garlic (10g), finely chopped
1¾ cups chicken broth
½ teaspoon oregano
¼ teaspoon salt
3 tablespoons olive oil (2 tablespoons for the rice, 1 tablespoon for the egg)
Fresh parsley, chopped, for garnish
2 eggs
Salt, black pepper, to taste

INSTRUCTIONS

1. Prepare the Egg:

• In a bowl, whisk the 2 eggs with salt and black pepper.

• Heat a pan over medium heat and add 1 tablespoon of olive oil. Pour the egg mixture into the pan, spreading it evenly.
  Cook for 2-3 minutes until the eggs set, then flip and cook another 2-3 minutes until lightly golden. Set aside to cool slightly.
  

2. Cook the Tomato Rice:

• In the same pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, stir-frying for 2-3 minutes until fragrant and lightly golden.

• Add the tomatoes and cook for another 2-3 minutes. Season with oregano and salt, mixing well.

• Stir in the rice and chicken broth, making sure everything is evenly combined. Cover and cook for 15 minutes over medium heat, stirring every 3 minutes.
  After 15 minutes, reduce the heat to low, cover, and cook for another 10 minutes, stirring every 3-5 minutes, until the rice is tender and the liquid is absorbed.
  

3. Combine:

• Once the egg has cooled slightly, fold it in half and slice it thinly into strips.

• Spoon the tomato rice into a bowl, then invert the bowl onto a plate. Top with the thin egg strips.
  Garnish with freshly chopped parsley for a light, fresh finish.
  

The rich, tomato-infused rice paired with delicate egg strips makes for a comforting, flavorful meal. Bon appétit!