Easy to prepare for breakfast or brunch, this tasty egg dish with tomatoes and rice is accented with cumin and smoked paprika.
Heat oven to 400°F. Heat oil in an ovenproof high-sided skillet set over medium heat; cook onion, red pepper, cumin and smoked paprika for 8 to 10 minutes or until vegetables are tender.
Stir in tomatoes and 2 cups water; bring to boil. Stir in rice. Reduce heat to low; cover and cook for 3 to 5 minutes or until most of the water is absorbed.
Using a spoon, create 4 small wells in rice mixture; crack an egg into each well. Transfer to oven; cook for 12 to 15 minutes or until rice is tender, egg whites are set and yolks are still runny or until cooked as desired.
Garnish with parsley before serving.
For spicy eggs, stir harissa paste into rice or serve with your favorite hot sauce.