Spanish Rice with Fried Egg and Tomato Sauce (Arroz a la Cubana)
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Ingredients
- 300 g long-grain rice
- 4 large eggs
- 400 g tomato passata
- 1 onion, finely diced
- 2 garlic cloves
- 3 tbsp olive oil
- 1 tsp dried oregano
Nutrition (per serving)
- Calories
- 503 kcal
- Protein
- 16 g
- Carbohydrate
- 67.7 g
- of which sugars
- 7.1 g
- Fat
- 17.9 g
- of which saturates
- 3.8 g
- Fibre
- 2.9 g
- Salt
- 0.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice in a pan of salted boiling water according to the pack instructions, then drain.
- 2
Meanwhile heat half the olive oil in a frying pan and soften the onion and garlic for 5 minutes.
- 3
Stir in the passata and oregano, season and simmer for 10 minutes until thickened to a sauce.
- 4
Heat the remaining oil in another pan and fry the eggs until the whites are set and the yolks still soft.
- 5
Spoon the rice onto plates, top each with a fried egg and spoon over the tomato sauce to serve.
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