A perfect Sunday brunch recipe.


  • 1 pouch of Tilda® Brown Basmati & Quinoa

  • 1 tablespoon of olive oil

  • ½ a red onion, diced

  • 150g mushrooms, sliced

  • 1 can of chopped tomatoes

  • 1 tablespoon of tomato puree

  • 1-2 teaspoon sweet smoked paprika

  • Large pinch of cayenne pepper

  • Large handful of spinach

  • 4 eggs


  • 1.

    Heat the oil in a large pan over a medium heat and add the onion and mushrooms, cook for 3-4 minutes until they start to soften.

  • 2.

    Stir in the tomatoes and then add the puree, paprika and cayenne pepper. Reduce the heat and allow to simmer for 10-15 minutes.

  • 3.

    Towards the end, heat the pouch of rice according to pack instructions and stir into the tomato mixture along with a large handful of spinach.

  • 4.

    Season with plenty of ground black pepper and salt to taste. Crack the eggs into the tomato mixture and allow to cook until the eggs are set to your liking.

  • 5.

    Serve straight from the pan.

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