Spicy Tomato Rice with Eggs | A Simple Dish Filled with Spanish Soul
This Spicy Tomato Rice with Eggs is filled with simple & honest flavors, it´s easy to make and all done in just 30 minutes. Serve this dish next to a garden salad and a crunchy baguette for a complete and delicious meal.
To make this recipe I used long grain rice. But you can use any other type of rice. Just make sure to check the package instructions on the rice to liquid ratio and cooking times. That way you end up with perfectly cooked rice.
What gives this dish that spicy kick is the hot smoked Spanish paprika. Truly one of Spain´s greatest pantry staples. It gives the dish a smoky touch with a bit of heat, but not over-powering. If you want more heat, just add in a pinch of chili powder.
TIPS & TRICKS to Make this Recipe: I fried the eggs spanish-style. Which is a crispy texture underneath with a creamy yolk. However, you can cook the eggs in any style you prefer. You can even hard boil the eggs if you like.
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Watch the Video Below on How to Make Spicy Tomato Rice with Eggs
Spicy Tomato Rice with Eggs
- 6 tbsp extra virgin olive oil 90 ml
- 1 onion
- 4 cloves garlic
- 1 tsp hot smoked Spanish paprika 2.50 grams
- 1 can diced tomatoes 14.5 oz / 410 grams
- 2 cups vegetable broth 480 ml
- 1 cup long grain rice 190 grams
- 4 eggs
- handful chopped fresh parsley
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
After a couple of minutes, add in the onion finely chopped and garlic roughly chopped, mix continuously, after 3 to 4 minutes add in the hot paprika, quickly mix together, then add in the canned diced tomatoes (drained) and season with sea salt & black pepper, mix together, then add in the broth and raise to a high heat
Meanwhile, add the rice into a fine sieve and rinse under cold water until it runs clear underneath
Once the broth comes to a boil add in the rice, give it one final mix so everything is well distributed, then place a lid on the pan and lower to a low-medium heat
While the rice is cooking, heat a small fry pan with a medium heat and add in 4 tbsp (60 ml) extra virgin olive oil
Once the oil is hot but not smoking, crack in the eggs (I like to cook them one at a time), let the egg sit in the hot olive oil, after 1 to 2 minutes splash some of the hot oil over the egg, then remove from the pan, cook the rest of the eggs in the same method, then season them with sea salt & black pepper
After simmering the rice for about 15 minutes (check package instructions in the rice you are using) and there is virtually no broth left, remove from the heat
Add in 2 tbsp (8 grams) chopped parsley over the rice and using a fork gently fluff the rice
Transfer into serving dishes, top off with a fried egg and some chopped parsley, enjoy!
Get the Hot Smoked Spanish Paprika I used to make this Recipe
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