Spicy Tomato and Egg Brunch
- Prep Time5 min
- Cook Time30 min
- Total Time35 min
- YieldServes 4
Ingredients
- 1 pouch of Tilda Steamed Rice Brown Basmati & Quinoa
- 1 tablespoon of olive oil
- ½ a red onion, diced
- 150g mushrooms, sliced
- 1 can of chopped tomatoes
- 1 tablespoon of tomato puree
- 1-2 teaspoon sweet smoked paprika
- Large pinch of cayenne pepper
- Large handful of spinach
- 4 eggs
Method
1
Heat the oil in a large pan over a medium heat and add the onion and mushrooms, cook for 3-4 minutes until they start to soften.
2
Stir in the tomatoes and then add the puree, paprika and cayenne pepper. Reduce the heat and allow to simmer for 10-15 minutes.
3
Towards the end, heat the pouch of rice according to pack instructions and stir into the tomato mixture along with a large handful of spinach.
4
Season with plenty of ground black pepper and salt to taste. Crack the eggs into the tomato mixture and allow to cook until the eggs are set to your liking.
5
Serve straight from the pan.
