Recipe

A A A

• 1 tbsp sunflower oil
• 2 medium onions, peeled and sliced
• 1 red pepper, cored, seeded, chopped
• 225 g brown rice
• 600 ml chicken stock
• 8 small tomatoes, skinned, quartered
• 1 sm avocado, stoned, peeled, cut into 1cm chunks
• 4 eggs
• 4 tbsp plain unsweetened yogurt
• 2 table spoons chopped corriander leaves, or finely snipped chives, to garnish
• salt and pepper

• 1 heat oil and fry onion and pepper over moderate heat for 3 min, stirring frequently. stir in rice and cook for 1 min. stir in stock and bring to boil.
• 2 cover pan and simmer for 40 min
• 3 add tomatoes and avocado, stirring in carefully to avoid breakage. cover and simmer for 5 min.
• 4 beat eggs with yogurt and season with salt and pepper. pour over rice and fork it over and over. cook until eggs are just set. garnish. serve at once