A perfect Sunday brunch recipe.
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.
Stir in the tomatoes and then add the puree, paprika and cayenne pepper. Reduce the heat and allow to simmer for 10-15 minutes.
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.
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.
Serve straight from the pan.
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