Broccoli, Tomato, and Egg Rice

Start by making the rice. To do this, put a tablespoon of olive oil into a pan and heat. Then slice up a garlic clove and add. When the garlic starts to color, add the rice. Stir for a couple of minutes and then add the water and a teaspoon of salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand for a short while, covered with a lid.

Prepare the vegetables. Wash and cut the broccoli into small florets. Dice 2 medium tomatoes and slice half an onion.

Put a good amount of olive oil into a large skillet and fry 1 clove of garlic, stirring often. When the oil has absorbed the flavor of the garlic, add the vegetables and fry over medium heat for 7–8 minutes, stirring often. Season with a small sprinkling of salt.

Next, add the cooked rice to the skillet (not all, just what you plan to use now; otherwise, it will be too much). Fry the rice with the vegetables over medium heat for 5–6 minutes, stirring often. If you like your food spicy, now is the time to add a little chili.

Cook the eggs in another skillet or pan. Fried, poached, hard-boiled... do them any way you like.

Arrange the rice and vegetables on a plate and top with the eggs.