Tomato Eggs with Rice

Ingredients

• Egg2 medium (100 g)
• Tomato2 count (260 g)
• Onion1/4 count (38 g)
• Parsley1 tablespoon (4 g)
• Rice3/4 cup (150 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Make a cross cut of a finger deep at the top of the tomato.

3. 3

   Step 3

   Place in a pot filled with boiling water and boil for 5 minutes. Next, remove, drain and blend.

4. 4

   Step 4

   Chop the garlic, onion and parsley.

5. 5

   Step 5

   Heat a pan over medium heat and pour the oil. Stir-fry the onion for 5 minutes over medium-low heat. Add the garlic and mix.

6. 6

   Step 6

   Pour the tomato sauce, cover and let cook over medium-low heat for 7 minutes or until the tomato gets a more intense color.

7. 7

   Step 7

   Crack the eggs and add on top of the tomato sauce. Cover and let cook for 5 more minutes.

8. 8

   Step 8

   Once ready, sprinkle parsley and serve hot with rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tomato Eggs with Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.