This Spanish Tomato Rice with Poached Eggs is a seriously good rice dish. Loaded with so many Spanish flavors, it´s easy to make and comes together in just 30 minutes. The perfect dish for a busy weeknight or for a relaxed weekend lunch.
This rice dish is a modern take on a classic Spanish rice dish called Arroz a la Cubana. The difference being that I incorporated the tomatoes into the rice and we poach the eggs instead of frying them.
Either way you slice it, this Spanish Tomato Rice with Poached Eggs is guaranteed to impress. With so many layers of flavors, your taste buds will be dancing. Best served next to a bottle of Spanish Cava.
TIPS & TRICKS to Make this Recipe: The secret to poaching eggs is very easy. You want the water to be on a simmer, not a boil. Before you add the egg into the pan, crack it into a fine sieve with a bowl underneath. This removes any of the runny egg whites and just keeps the firm ones. Giving you a beautiful poached egg.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
HIGH-QUALITY SAFFRON
SPANISH SEA SALT
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Join Me on Patreon!
Watch the Video Below on How to Make Spanish Tomato Rice with Poached Eggs
Spanish Tomato Rice with Poached Eggs
Ingredients
FOR THE TOMATO RICE
- 2 tbsp extra virgin olive oil 35 ml
- 1/2 onion finely diced
- 3 cloves garlic finely minced
- 1/2 tsp sweet smoked Spanish paprika 1.30 grams
- 1/4 tsp saffron threads .17 grams
- 15 oz can diced tomatoes (drained) 400 grams
- 1 cup round rice 185 grams
- 3 cups vegetable broth 600 ml
- pinch sea salt
- dash freshly cracked black pepper
- handful freshly chopped chives
FOR THE POCHED EGGS
- cold water
- 1/2 tbsp white wine vinegar 8 ml
- 2 eggs
- dash freshly cracked black pepper
Instructions
-
Fill a large sauce pan with cold water to at least a 3-inch deph (7.5 cm), add in a generous 1/2 tbsp white wine vinegar and heat it with a high heat
-
Meanwhile, heat a large fry pan with a medium-high heat and add in a generous 2 tbsp extra virgin olive oil, after 1 minute add in 1/2 onion finely diced and 3 coves garlic finely minced, mix with the olive oil, after 2 minutes add in one 15 ounce can of diced tomatoes (drained into a sieve first), a generous 1/2 tsp of sweet smoked paprika, 1/4 tsp saffron threads and a pinch of sea salt & black pepper, mix together, after 1 minute add in 1 cup of round rice and mix so everything is well mixed together, then add in 3 cups of vegetable broth, give it a quick mix so everything is evenly distributed
-
While the rice is cooking, the water in the sauce pan should be boiling, lower the fire to a low to low-medium heat so you end up with a simmer, using a whisk create a whirpool in the water and then add in 1 egg (before I added the egg I added it into a fine sieve to remove any of the runny egg whites), after 3 minutes the egg should be perfectly poached, using a slotted spoon, gently remove and transfer to a dish with paper towels, poach another egg in the same method
-
About 8 to 10 minutes since we added the broth into the pan, lower the fire to a low-medium heat, let it simmer for 4 to 5 minutes or until all the broth has been incorporated into the rice
-
To assemble the dish, add some of the tomato rice into a dish, place a poached egg over the rice, sprinkle with freshly chopped chives and add a kiss of freshly cracked black pepper over the egg, enjoy!
Recipe Notes
Get the High-Quality Saffron Threads I used to make this recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
You May Also Like
Leave A Comment