Rice pan with eggs

Ingredients for 4 servings:

• 3 bell peppers, of your choice
• 1 large onion(s)
• 3 garlic cloves
• 4 tbsp olive oil
• 1 tbsp paprika powder, sweet
• 375 g rice
• 750 ml vegetable stock
• 1 bay leaf
• salt and pepper
• 4 eggs
• 1 pack of grated cheese, approx. 150 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simple and vegetarian

Halve the bell peppers, remove the stems and seeds, and dice the peppers. Peel and finely chop the onion and garlic, then fry briefly in olive oil in a pan. Add the diced bell peppers, paprika powder, and rice, and fry for 1 minute while stirring. Then pour in the stock, season with bay leaves, salt, and pepper, and stir once after it has come to the boil. Let everything simmer gently in the covered pan over low heat for 15 minutes. The rice should have almost absorbed the liquid. Use a spoon to make 4 indentations in the rice, crack an egg into each one, and let the eggs set for 5 minutes with the lid on. Finally, sprinkle the cheese on top and let it melt for 5 minutes with the lid closed, or at least until the eggs are fully set.