Baked Egg and Tomato Rice Casserole

1.Preheat the oven to 375°F (190°C).

2.In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and 1/4 teaspoon salt, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Remove from heat and fluff with a fork.

3.While the rice cooks, heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for 5 minutes until translucent and soft.

4.Add the diced tomatoes to the skillet with the onions, season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, smoked paprika, and dried oregano. Cook for 7-8 minutes, stirring occasionally, until the tomatoes break down and form a chunky sauce. Remove from heat.

5.In a large mixing bowl, combine the cooked rice, tomato-onion mixture, and flaked tuna. Mix gently to combine all ingredients evenly.

6.Lightly grease a 9x9 inch (23x23 cm) baking dish with the remaining 1 tablespoon olive oil. Transfer the rice mixture into the dish and spread evenly.

7.Make four evenly spaced wells in the rice mixture using the back of a spoon. Crack one egg into each well.

8.Sprinkle the eggs with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.

9.Bake uncovered in the preheated oven for 15-18 minutes, or until the egg whites are set but yolks remain slightly runny (or longer if you prefer fully cooked yolks).

10.Remove from oven and let rest for 5 minutes before serving.

11.Garnish with freshly chopped parsley and serve warm, optionally accompanied by a simple green salad.