Ingredients

Method

• 1 onion, finely chopped
• 2 T olive oil, plus extra to drizzle (optional)
• 2 cloves garlic, crushed
• 1 cup brown rice
• 1 x 400 g can tomatoes, crushed
• 2 cups vegetable stock
• 1 x 400 g can chickpeas, drained and rinsed
• 2 extra large free-range eggs
• Sea salt and freshly ground black pepper
• Flat-leaf parsley, torn, for sprinkling

Method

Ingredients

1. Gently soften the onion in the oil. Stir in the garlic and rice and cook for 1 to 2 minutes until nutty.

2. Add the tomatoes and stock and bring to a bubble. Add the chickpeas, eggs (in the shell) and seasoning. Cover and simmer for 35 minutes, or until the rice is tender.

3. Remove the eggs and slice in half in the shell.

4. Serve portions of rice topped with one or two halved eggs. Sprinkle with parsley and, if you like, drizzle with a little olive oil.

Cook’s note: Use canned beans instead of chickpeas.