Rice pan with fried egg and yogurt dip

Ingredients for 2 servings:

• 2 eggs
• 1 cup rice
• 1 ½ cup(s) water
• 1 tsp salt
• 1 carrot(s)
• ½ bell pepper(s), red
• 1 onion(s)
• 1 clove(s) garlic
• 100 g cucumber(s)
• 2 pinches of pepper
• 130 g yogurt
• Herbs of Provence
• possibly milk, if needed
• oil
• 2 large tomatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Pour the water over the rice in a pot, add the salt, bring to a boil, and then simmer on low heat for 20 minutes. Wash the bell pepper and cut into small pieces. Peel the carrot and onion. Cut the carrot into wedges and finely chop the onion. Wash and slice the tomatoes. For the yogurt dip, put the yogurt in a bowl. Either chop the cucumber into very small pieces or grate it. Peel and press the garlic, and add it to the yogurt with the cucumber. Season the dip with a pinch of pepper and the herbs de Provence. If desired, you can add other herbs. If the dip is too thick, adjust it with a little milk. Add oil to a large pan and fry the onions, then fry the vegetables for a few minutes. Add the cooked rice and reduce the heat. Fry the eggs until fried. Serve everything together.