Tomato Rice with Basil Scrambled Eggs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 80 g rice
- salt
- 1 teaspoon oil
- 100 g tomato (s), diced
- 3 egg (s)
- 100 ml milk
- pepper
- basil
Print Recipe
Pin Recipe Instructions
- Bring the salted water to the boil and then let the rice soak in it for about 20 minutes. Then drain in a colander and leave to cool.
- Heat the oil in a pan, add the rice with the tomatoes and sauté briefly. Mix eggs with milk, season with salt and pepper. Pluck the basil leaves, mix with the beaten eggs and place in the rice pan. Let the eggs set while stirring and serve immediately.
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