European
Portugal - Vegetarian
Arroz de Tomate com Ovos Escalfados
Chef's Menu Description
Saucy Portuguese Carolino tomato rice cooked with sweet peppers and fresh coriander, crowned with farm-fresh eggs gently poached in the bubbling tomato broth.
Ingredients
- • 300g Carolino rice
- • 4 ripe tomatoes chopped, 1 onion chopped, 2 cloves garlic minced
- • 1/2 green bell pepper diced, 1 bay leaf, 4 tbsp olive oil
- • 4 large free-range eggs
- • 800ml hot vegetable stock, fresh coriander, salt and pepper
Preparation Steps
1
Phase 1
Sauté chopped onion, garlic, green pepper, and bay leaf in olive oil for 6 minutes. Add chopped tomatoes, simmering for 8 minutes into a rich sauce.
2
Phase 2
Add Carolino rice and hot vegetable stock. Simmer over medium-low heat for 10 minutes until rice is almost tender and saucy.
3
Phase 3
Make 4 wells in the simmering rice. Crack an egg into each well. Cover with a tight-fitting lid and cook gently on low heat for 4-5 minutes until egg whites are set and yolks remain runny.
4
Phase 4
Scatter fresh coriander over the top and serve immediately hot from the pan.