Egg-crusted baked rice with vegetables
Spain on a Fork · ♥ 1.9K likes · 21.9K views · 8 min video
Read about chickpeas in the BrightCulinary Book
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Ingredients
Method
Techniques
- 600 ml vegetable broth
- ¼ g saffron threads
Put the vegetable broth and saffron threads in a saucepan and heat over medium heat.
Saffron broth and heating the pan
- 60 ml extra virgin olive oil
Heat an oven proof paella pan over medium heat and add the olive oil.
- 1 whole onion
- 1 whole red bell pepper
- 1 whole green bell pepper
- 4 cloves garlic
Finely chop the onion and the red and green bell peppers and roughly chop the garlic.
Add the chopped vegetables to the hot pan, mix to coat and mix continuously about 4 minutes until lightly sauteed.
- 120 g tomato sauce
- sea salt
- freshly cracked black pepper
- 190 g rice
Add the tomato sauce, season with sea salt and black pepper, mix and simmer 3 to 4 minutes until slightly thickened.
- 170 g cooked chickpeas
Drain and rinse the cooked chickpeas in a fine sieve.
Add the rice and the rinsed chickpeas to the pan and mix.
- 4 whole eggs
Pour in the simmering vegetable broth, mix once and simmer 8 to 10 minutes on medium heat without stirring.
- 4 g chopped parsley
- sea salt
- freshly cracked black pepper
Crack the eggs into a bowl, add the chopped parsley, season with sea salt and black pepper and whisk until well mixed.
Turn off the heat and pour the whisked eggs evenly over the surface of the rice so they coat it entirely.
Bake in a preheated oven at 200C, which is 400F, for 8 to 10 minutes until the eggs are just cooked through.
Remove the pan from the oven, cover with a dishcloth and rest a couple of minutes, then uncover.