ReceptnaptárTomato rice with egg
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Ingredients
Method
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- Cook the rice in salted water for the time on the packet (about 15-18 minutes) until tender, then drain.
- Meanwhile, chop the tomatoes and cook them in a pan for about 10 minutes until soft.
- Press through a sieve or blend with a stick blender.
- If needed, thicken slightly with a pinch of flour and bring to the boil.
- Season with salt and sugar to taste.
- Hard-boil the 2 eggs in 9-10 minutes, peel them and slice into rounds.
- Mix the rice with the tomato sauce.
- Pile onto a platter, arrange the egg slices around or on top and serve warm.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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