- Prep Time:
- 15 min
- Cook Time:
- 75 min
- 2 cups ( 500 mL ) rice (jasmine rice recommended)
- 4 garlic cloves
- 3 tbsp ( 45 mL ) vegetable oil or roasted sesame seed oil
- 1 small Spanish onion, diced
- 1 cup ( 250 mL ) diced bacon (optional)
- 1 small eggplant, minced
- 2 tsp ( 10 mL ) fresh thyme leaves
- 2 bay leaves
- 2 cups ( 500 mL ) canned diced tomatoes
- 5 eggs
- A pinch of salt and pepper
Preheat the oven to 375°F (190°C).
While the oven is preheating, rinse the rice until the water is clear, and keep the rice in a sieve to drain the water.
In a 10-12 inch (25-30 cm) cast iron pan at medium heat, sauté the minced garlic in vegetable oil. Once lightly browned, add the onion and bacon, and brown. Then, add the minced eggplant, thyme and bay leaves, and brown them with a pinch of salt. Add the 2 cups of canned diced tomatoes and cook until the sauce is thick.
Turn off the heat. Add the rice and mix until combined. Add the 2 cups of water. Turn on the heat again, bringing everything to a simmer. Remove from heat.
Cover the pan with aluminium foil and put in the oven for 30 minutes. After 30 minutes, remove the foil and brush the vegetable or sesame oil on the top of the rice. Then, put the pan back in the oven to cook for another 30 minutes.
After 30 minutes, a crust will form on the top of the rice. Crack the eggs on top and put the pan, uncovered, back in the oven for 12-15 minutes, or until the egg whites are set.
Once ready, take out the pan and sprinkle a pinch of salt and pepper over the top if desired.