Speedy Arroz a la Cubana

Ingredients

• Rice

  350 g warm cooked

  $0.63

• Eggs

  4 large

  $1.05

• Tinned tomatoes

  1 tin (400 g)

  $1.10

• Garlic

  2 cloves

  $0.04

• Olive oil

  2 tbsp

  $0.20

• Salt

  0.5 tsp

  $0.00

• Oregano

  0.25 tsp

  $0.02

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Mince the garlic cloves finely.

2. 2

   Warm 1 tablespoon of olive oil in a small saucepan, sauté the minced garlic for 30 seconds, then pour in the tinned tomatoes with a pinch of salt and oregano.

3. 3

   Simmer the tomato sauce over medium heat for 6 minutes, stirring occasionally, until rich and reduced.

4. 4

   Heat the remaining tablespoon of olive oil in a separate non-stick frying pan over medium-high heat.

5. 5

   Crack the eggs into the hot oil and fry sunny-side up for 2 to 3 minutes until the whites are golden-crisped around the edges and yolks remain runny.

6. 6

   Mound warm cooked rice onto plates, spoon the bubbling garlic tomato sauce across the top, and crown each mound with a fried egg.