Spanish Tomato Rice With Poached Eggs Recipe

I absolutely love this recipe because it combines the creamy richness of arborio rice with the vibrant flavors of smoked paprika and tomatoes, creating a comforting dish that feels like a warm hug. Plus, topping it with perfectly poached eggs adds an irresistible touch of indulgence and makes it a brunch-worthy delight!

Creating Spanish Tomato Rice with Poached Eggs is a labor of love. It is a tempting dish where arborio rice soaks up the deep flavors of onion, garlic, red bell pepper, and tomato.

The smoked paprika adds a wonderful depth. Topped with perfectly poached eggs and fresh parsley, this dish is not only heartwarming but also remarkably nutritious, thanks to the plethora of vegetables and the eggs.

Ingredients

• Olive Oil: Rich in healthy monounsaturated fats, antioxidants.
• Onion: Adds flavor; source of vitamin C, fiber.
• Garlic: Offers aromatic depth; may boost immunity.
• Red Bell Pepper: Sweet, colorful; high in vitamins A and C.
• Arborio Rice: Creamy texture; high in carbohydrates for energy.
• Diced Tomatoes: Provides acidity; packed with vitamin C, lycopene.
• Smoked Paprika: Smoky depth; enhances flavor profiles.
• Eggs: Protein-rich; adds richness and texture to dish.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup arborio rice
• 1 can (14 oz) diced tomatoes, undrained
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt, to taste
• Black pepper, to taste
• 4 large eggs
• Fresh parsley, chopped (for garnish)
• Optional: Hot sauce, for serving

Instructions

1. In a large skillet over medium heat, warm the olive oil. Add in the onion and gently cook until the onion is softened and nearly translucent, approximately 3-4 minutes.

2. Add the garlic and red bell pepper; continue to cook, and the new ingredients will cook, for another 2-3 minutes. This duration is sufficient for the pepper to soften without it becoming mushy.

3. Mix in the arborio rice and let it get a little toasty while you stir it for about 2 minutes.

4. Combine the juice-drenched diced tomatoes, vegetable broth, smoked paprika, salt, and black pepper in the mixing bowl. Stir well.

5. Heat the mixture until it boils. Then, lower the heat, cover the pot, and let it simmer for about 15 to 18 minutes. The rice should be tender and have taken in most of the water.

6. At the same time, ready another pot of water, bringing it to a gentle simmer. Crack the eggs into small bowls, one for each egg, and carefully slip them into the simmering water. Let them cook for 3-4 minutes, until the whites have set but the yolks are still runny.

7. Employ a slotted spoon to gently extract the poached eggs from the water, placing them on a plate that is lined with paper towels.

8. Once the rice has been cooked, taste and adjust the necessity of seasoning that consists of salt and pepper.

9. Serve the rice and tomato in bowls, each with a poached egg on top.

10. Fresh parsley will make a lovely garnish, and if you’d like a little kick, drizzle the finished dish with your favorite hot sauce. Now, sit down and enjoy your Spanish Tomato Rice with Poached Eggs!

Equipment Needed

1. Large skillet
2. Medium saucepan
3. Mixing bowl
4. Slotted spoon
5. Measuring spoons
6. Measuring cups
7. Knife
8. Cutting board
9. Plate
10. Paper towels
11. Small bowls (for cracking eggs)
12. Stirring spoon or spatula
13. Lid for skillet

FAQ

• Can I use a different type of rice?Absolutely, you can utilize different varieties of short-grain rice, yet arborio rice contributes an exceptionally pleasant creamy texture.
• Is there a substitute for smoked paprika?Sweet paprika with a dash of cumin can effectively mimic the flavor profile of smoked paprika. It’s the next best thing if you don’t have smoked paprika on hand.
• How do I poach the perfect egg?Infuse water with a gentle simmer, add a splash of vinegar, create a cyclone of sorts, and softly glide the egg into the eye of the storm. Let it go for about 3-4 minutes if you want the yolk to be runny.
• What if I want to add protein to the dish?Cooked chicken or chorizo can be added to the tomatoes for additional protein.
• Can I use fresh tomatoes instead of canned?Indeed, use approximately 5-6 ripe tomatoes, peeled and chopped, for a taste that is more fresh.
• Is it possible to make this dish vegan?Of course, just leave out the poached eggs or substitute them with a plant-based egg alternative.

Substitutions and Variations

Substitute sunflower oil or avocado oil for a slightly different flavor.
If Arborio rice cannot be found, medium-grain rice or even basmati rice can be used for a similar texture.
Bell pepper (red): You can alternatively use yellow or orange bell peppers; or even green peppers for a not-so-sweet option.
Substitute chicken broth for vegetable broth and you have a similar base with even more flavor. If you use water, make sure to add a pinch or two of bouillon.
Smoked paprika: Use regular paprika with a splash of liquid smoke. This will replicate the flavor without going to the trouble of smoking the peppers first.

Pro Tips

1. Toast the Rice Evenly When toasting the arborio rice in the skillet, ensure you stir constantly. This step enhances the nutty flavor of the rice and helps it absorb the liquids better.

2. Use Homemade Broth If possible, use homemade vegetable broth. It will add depth and richness to the dish, elevating the overall flavor profile.

3. Optimize Poaching To prevent your poached eggs from spreading too much, add a teaspoon of vinegar to the simmering water. It helps the whites coagulate quickly around the yolk.

4. Layer Flavors with Spices Consider adding a pinch of cumin or a dash of cayenne pepper along with the smoked paprika for additional layers of flavor and a slightly spicy kick.

5. Rest the Rice After simmering, turn off the heat and let the rice sit covered for a few minutes. This allows the flavors to meld and the rice to finish absorbing any remaining liquid, resulting in a perfectly tender texture.