Middle Eastern Rice with Chilli & Eggs
Easy
< 1 Hour
Serves 4
Middle Eastern Rice with Chilli & Eggs
Method
Preheat oven 180°C fan forced. Lightly grease 4 x 2 cup capacity heatproof ramekins and place on a baking tray. Place rice and water in a small saucepan. Bring to the boil over high heat. Reduce heat to low, cover and simmer for 15 minutes until rice has absorbed the water. Stand without removing the lid for 5 minutes. Stir with a fork to separate the grains. Spoon rice into base of each ramekin.
To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. Stir with a fork to separate the grains. Spoon rice into base of each ramekin. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Heat the oil in a non-stick frying pan over medium heat. Add onion, garlic and fresh chilli, cook for 6-8 minutes or until soft. Stir in capsicum, cook for 5 minutes or until capsicum softens. Stir in paprika, cumin, coriander, dried chilli and cook for 2 minutes or until aromatic.
Add the tomatoes, bring to the boil. Simmer for 8 minutes or until sauce thickens slightly. Spoon evenly over the rice. Use the back of a spoon to make an indentation in the centre of each. Crack an egg into each indentation. Cover with a sheet of baking paper then tightly with foil. Bake for 10-15 minutes or until eggs are cooked to your liking. Crumble over feta, sprinkle with dukkah and serve with flat bread.
Tip: Dukkah is a dry mix of roasted nuts, seeds and spices finely blended together. You will find it in the spice section of the supermarket. Once opened, store in the fridge to keep fresh.
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Middle Eastern Rice with Chilli & Eggs
Easy
< 1 Hour
Serves 4
N/A
Ingredients
Method
Preheat oven 180°C fan forced. Lightly grease 4 x 2 cup capacity heatproof ramekins and place on a baking tray. Place rice and water in a small saucepan. Bring to the boil over high heat. Reduce heat to low, cover and simmer for 15 minutes until rice has absorbed the water. Stand without removing the lid for 5 minutes. Stir with a fork to separate the grains. Spoon rice into base of each ramekin.
To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. Stir with a fork to separate the grains. Spoon rice into base of each ramekin. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Heat the oil in a non-stick frying pan over medium heat. Add onion, garlic and fresh chilli, cook for 6-8 minutes or until soft. Stir in capsicum, cook for 5 minutes or until capsicum softens. Stir in paprika, cumin, coriander, dried chilli and cook for 2 minutes or until aromatic.
Add the tomatoes, bring to the boil. Simmer for 8 minutes or until sauce thickens slightly. Spoon evenly over the rice. Use the back of a spoon to make an indentation in the centre of each. Crack an egg into each indentation. Cover with a sheet of baking paper then tightly with foil. Bake for 10-15 minutes or until eggs are cooked to your liking. Crumble over feta, sprinkle with dukkah and serve with flat bread.
Tip: Dukkah is a dry mix of roasted nuts, seeds and spices finely blended together. You will find it in the spice section of the supermarket. Once opened, store in the fridge to keep fresh.