Shakshuka-Style Eggs with Rice

Ingredients

• 4 eggs
• 400 g canned tomatoes
• 1 onion
• 1 carrot
• 1 tsp cumin
• 1 tsp paprika powder
• 1/2 tsp black pepper
• 150 g Jasmine Rice
• 1 tbsp parsley
• 1 tbsp olive oil

Instructions

1. 1

   Cook jasmine rice according to package directions.

2. 2

   Dice onion and carrot; sauté in olive oil until softened, about 8 minutes.

3. 3

   Add cumin, paprika, and black pepper; toast 30 seconds.

4. 4

   Pour in tomatoes, crush them, and simmer 10 minutes until slightly thickened.

5. 5

   Make 4 wells in the sauce and crack in the eggs. Cover and cook 6–8 minutes until whites are set but yolks are runny.

6. 6

   Fluff rice, plate, and spoon the eggs and sauce over. Scatter with chopped parsley.