Ingredients
1 cup brown rice
cooked
1/2 tin chopped tomatoes
from a 400g tin
½ cup fresh mozzarella cheese
grated
2 eggs
extra virgin olive oil
for drizzling
parmesan cheese
freshly grated, for sprinkling
Allergy Advice
Contains Dairy
Contains Eggs
Equipment
- 1 oven
- 1 ramekin dishes
Instructions
- Preheat oven to 180°C conventional or 160°C fan-forced and lightly grease a couple of ramekin dishes.
- Mix rice with tomatoes and season well with salt and pepper. Divide mixture between the two dishes and crack eggs into each one.
- Push mozzarella into rice around dish edges, keeping the egg whole in the middle. Drizzle with olive oil and place in oven for 20 minutes or until egg is just cooked.
- Sprinkle generously with parmesan and drizzle with a little more olive oil. Serve with some warmed bread.
Notes
Tip
No mozzarella to hand? Try crumbled feta instead for a salty kick.
Tip
Serve with some warmed bread.
Variation
You can stir pretty much anything through the tomato and rice mixture. Try chopped spinach, toasted pine nuts, chopped olives and/or crumbled, cooked sausage.
