Rice pan with egg and peppers

Ingredients for 4 servings:

• 3 bell peppers, red, yellow and green
• 1 onion(s)
• 3 garlic cloves
• 4 tbsp oil
• 1 tbsp paprika powder, hot or sweet
• 375 g rice
• ¾ liter broth
• 1 bay leaf
• salt and pepper
• 4 eggs
• 250 g cheese (Gouda)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the bell peppers and chop the onion and garlic. Heat oil in a pan and sauté the garlic and onion. Add the diced bell peppers, paprika, and rice. Pour in the broth, season with bay leaves, salt, and pepper. Once boiling, stir, and cook in a covered pan for 25 minutes. Then, make four indentations in the rice, drop an egg into each, and let it set for 5-8 minutes with the lid on. Grate the cheese and sprinkle it on top or add it to the rice separately.