One-Pot Rice Shakshuka

Easy to prepare for breakfast or brunch, this tasty egg dish with tomatoes and rice is accented with cumin and smoked paprika.

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One-Pot Rice Shakshuka

Cooking time PREP TIME 15 mins
Cooking time COOK TIME 30 mins
Servings SERVES 4
Ready in TOTAL TIME 45 mins
Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 30 mins
Servings
SERVES 4
Ready in
TOTAL TIME 45 mins

Ingredients

  • 1 1/2 cups Minute® Instant White Rice
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 can (28 oz) diced tomatoes with garlic and herbs
  • 6 eggs
  • 1 tsp fresh parsley, finely chopped

Instructions

  • Step 1

  • 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.

    Step 2

  • 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.

    Step 3

  • 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.

    Step 4

  • Garnish with parsley before serving.

    Flavor Tip

    For spicy eggs, stir harissa paste into rice or serve with your favorite hot sauce.