John Myers
Rice with Tomato Sauce and Poached Egg
The perfect rice with tomato sauce and poached egg recipe with a picture and simple step-by-step instructions.
- 1 Red peppers
- 1 Fresh shallot
- 1 tbsp Oil
- 1 Clove of garlic
- 1 tbsp Tomato paste
- 1 Can Tomatoes
- Salt and pepper
- 1 tsp Paprika powder
- 0,5 bunch Parsley
- 125 g Basmati rice
- 2 Eggs
- 1 liter Water
- 1 tbsp White vinegar
- Halve the peppers, remove the seeds and cut the peppers into small pieces. Peel the shallot and cut into cubes. Roughly chop the garlic clove (my clove of garlic was marinated in olive oil with thyme).
- Heat the oil in a saucepan, sauté the shallots and garlic in it. Add the paprika and simmer for 5 minutes. Add tomato paste and tomatoes, season with salt, pepper and paprika powder. Simmer the sauce for 15-20 minutes until it has a creamy consistency.
- Cook rice in boiling salted water according to the instructions on the packet. I was lazy and used my rice cooker for it.
- Bring 1 liters of water with vinegar to the boil in a wide saucepan. Carefully beat the eggs one at a time in 1 cup each so that the yolks remain whole. Use a whisk to create a vortex in the water bath, add the egg in quick succession (The water must not boil). Lift out the egg with a slotted spoon, allow to drain on kitchen paper. Repeat the process for the second egg.
- Arrange rice with tomato sauce on plates and top with a poached egg, season with salt. Serve sprinkled with the chopped parsley.
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