Mexi twist: For a Mexican touch to this recipe, try cooking chopped chorizo and capsicum with the onion in place of the olives.
• 1 large brown onion, chopped
• 1 cup long-grain white rice
• 1½ cups chicken stock
• 410g can Basil and Garlic Chopped Tomatoes and Paste
• ⅓ cup pitted kalamata olives, halved
• 4 cage-free eggs
Heat a large, oiled, non-stick frying pan over a medium to high heat. Add onion. Cook, stirring, for about 3 minutes, or until soft. Add rice. Cook, stirring, for 2 minutes.
Add stock and tomatoes. Stir to combine. Bring to boil. Simmer, covered, stirring occasionally, for about 15 minutes, or until stock is almost absorbed. Stir in olives. Season with salt and pepper.
Make four deep indents in rice with a wooden spoon. Break an egg into each indent. Cook, covered, over a medium to low heat for a further 6–7 minutes, or until eggs are just set or cooked to your liking.
Serve garnished with parsley.