Oven-baked vegetables with rice and eggs

Ingredients for 1 servings:

• 2 medium-sized bell peppers, red and green
• 1 garlic clove(s)
• 1 tbsp olive oil
• n. B. Herbs of your choice
• Salt
• 80 g rice
• 3 m.-sized eggs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash the bell peppers and cut into bite-sized pieces. Finely chop the garlic. Mix everything in a baking dish with olive oil, herbs, and salt. Bake the vegetables in a preheated oven at 200°C (convection oven) for about 20 minutes, until lightly browned. Meanwhile, boil the rice in twice the amount of water with a pinch of salt and simmer until the water is completely absorbed. At the same time, cook the eggs in a pot of boiling water to your desired hardness; about 10 minutes for hard-boiled eggs. Remove the baked vegetables from the oven and arrange them on a plate with the rice and eggs. Tips: Optionally, you can add a little yogurt as a side dish. If desired, the recipe can be expanded to include other vegetables such as zucchini or eggplant. Spices such as oriental or Italian herbs can be varied according to taste. The dish tastes good hot or lukewarm.