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.
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
Categories
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.
