Savory Tomato Rice with Egg

1In a large saucepan, heat oil (2 tbsp) over medium heat.

2Add diced onions and sauté until translucent, about 3-4 minutes.

3Stir in grated ginger and minced garlic (4 cloves), cook for another 1-2 minutes until fragrant.

4Add chopped tomatoes (2) and cook until they soften and release their juices, about 5-7 minutes, stirring occasionally.

5Rinse the rice (2 cups) thoroughly, then add it to the saucepan and stir to coat the grains with the tomato mixture.

6Pour in the water (4 cups), add salt (1 tsp), and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice (2 cups) is cooked and the liquid is absorbed.

7While the rice (2 cups) is cooking, prepare the eggs (4). In a separate pan, fry or poach the eggs (4) to your preference.

8Once the rice (2 cups) is done, fluff it with a fork and adjust seasoning if needed.

9Serve the savory tomato rice (2 cups) hot, with the cooked eggs (4) on top. Enjoy your delicious meal!