Savory Tomato Rice with Sunny-Side-Up Eggs

1Cook the rice (2 cups) according to package instructions and set aside.

2In a large skillet, heat some oil over medium heat and sauté the diced onion (1) and minced garlic (2 cloves) until translucent and fragrant, about 3-4 minutes.

3Add the diced tomatoes (4) to the skillet and cook until they soften, about 5 minutes.

4Season the tomato mixture with paprika (½ teaspoon), cumin (½ teaspoon), turmeric (½ teaspoon), and chili powder (½ teaspoon). Stir well to combine the spices with the tomatoes (4).

5Pour in the vegetable broth (½ cup) and let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.

6Create four wells in the tomato mixture and carefully crack an egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5-6 minutes.

7Serve the savory tomato rice (2 cups) with sunny-side-up eggs (4) hot, garnished with fresh cilantro for an extra burst of flavor.

8Enjoy your delicious and nutritious meal!