Hearty Spanish-Style Rice with Ham and Eggs

1.In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes to release their color and flavor.

2.Rinse the rice under cold water until the water runs clear, then drain well.

3.Heat the olive oil in a large skillet or wide pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

4.Add the minced garlic and cook for another 30 seconds until fragrant.

5.Stir in the diced ham and cook for 2-3 minutes until lightly browned.

6.Add the drained garbanzo beans to the pan and stir to combine, cooking for 2 minutes.

7.Pour in the rice and stir well to coat the grains with the oil and mix with the other ingredients.

8.Add the 3 cups of water along with the saffron and its soaking water. Season with salt and freshly ground black pepper to taste.

9.Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

10.While the rice cooks, heat a separate non-stick skillet over medium heat and fry the eggs sunny-side up or to your preferred doneness, seasoning lightly with salt and pepper.

11.Once the rice is cooked, fluff it gently with a fork.

12.Divide the rice mixture among four plates and top each serving with a fried egg.

13.Garnish with chopped fresh parsley and serve immediately.