Rice and Tomato Stew with Boiled Eggs

• ¾ cup (150g) rice
• 2 eggs
• 3 ripe tomatoes, blended
• 1 onion, half sliced and half blended
• ½ fresh pepper
• 1 tablespoon vegetable oil
• Salt, thyme and curry powder

Plain rice with a tomato stew and boiled eggs: everyday comfort food made lighter.

Method

1. Cook the rice in salted water for 15 to 18 minutes until tender, then drain.
2. Boil the eggs for 9 to 10 minutes, cool and peel.
3. Heat the oil, soften the sliced onion, then add the blended tomato, onion and pepper.
4. Season and simmer for 15 minutes until the stew thickens.
5. Add the eggs to the stew to warm through and serve with the rice.

Tips

• One tablespoon of oil is enough for a tasty stew.
• Add a side of vegetables or salad.