Egg and Rice Skillet – A Quick & Satisfying Breakfast

Heat a drizzle of olive oil in a skillet over medium heat.

Add the rice and toast for 1-2 minutes, stirring occasionally.

Pour in hot water, season with salt, cover, and let it cook until the rice is fluffy and absorbs all the liquid (about 10-12 minutes).

2️⃣ Prepare the Tomato Mixture:

In a separate bowl, mix chopped tomatoes, yogurt, flour, garlic, and a pinch of salt. Stir well and set aside.

3️⃣ Cook the Eggs:

Make 4 small wells in the cooked rice.

Crack an egg into each well and cover the skillet.

Cook for 3-5 minutes, or until the egg whites are set but the yolks remain slightly runny (or cook longer for firmer yolks).

4️⃣ Assemble & Serve:

Spoon the tomato-yogurt mixture over the skillet.

Sprinkle with chopped green onion and parsley for a fresh finish.

Serve immediately and enjoy!

Serving and Storage Tips: