baked rice and eggs

when i was a kid, i was never the sort to get upset if my turkey gravy ran into my cranberry sauce at thanksgiving dinner, if the runny egg yolk spilled over the hash browns at breakfast or if the vinaigrette from my salad ran all over the plate, adding a punch of sour to the cooked items sitting next to it. i have always loved to mix fresh ingredients with cooked ones, sweet flavors with salty ones and smooth textures with crisp, crunchy ones. it is part of what makes eating so exciting.

this dish is one example of how to add a different texture to a straightforward rice dish with the mouth-coating addition of an undercooked egg. when the rice is about 5 to 7 minutes from coming out of the oven, i carve out four small gouges in the rice with a spoon, and crack an egg into each one. the eggs bake quickly nestled in the hot rice, and make for a dramatic garnish, along with some fresh herbs and cheese. not only does the runny egg look pretty and add a silky texture, it also boosts the protein content of this nearly vegetarian dish, making for a fine weeknight meal all by itself.

2 t. olive oil
1 medium onion, finely diced
1/2 to 1 small serrano chile, minced (depending on how spicy you like it)
2 cloves garlic, minced
salt and pepper, to taste
1 1/2 c. long grain or arborio rice
3 c. vegetable or chicken stock
1 pt. yellow or red cherry tomatoes, quartered
4 eggs
1/2 c. cilantro, rough chopped
several large shavings parmesan cheese

preheat the oven to 375 degrees F. heat the oil in a medium oven-safe skillet over medium-high heat. when the oil shimmers and slides around the pan easily, add the onion and chile. cook for a few minutes until soft. add the garlic, salt and pepper to taste and cook for another minute to release that lovely garlic aroma. add the rice, and toast it, stirring frequently until each kernel is translucent.

pour the stock over the rice, and stir to make sure none of the rice is clumping together. now sprinkle the tomato wedges all over the top, and season the mixture with salt and pepper.

cover the pan with a lid or a large sheet of aluminum foil, and place it in the oven. after about 15 minutes, pull the pan out of the oven. about 3/4 of the liquid should be gone. taste the rice to be sure it is almost fully cooked. gouge out four small holes in the rice that are equidistant from one another. crack an egg into each one. cover the pan, and place it back into the oven for another 5 to 7 minutes.

pull the pan out once the egg white is cooked (totally white), but the yolk is still fairly runny. if you’re unsure about the doneness of the egg, pull out the pan, and poke the eggs gently with your finger. the yolk should feel soft and the egg should spring back slightly when you touch it.

to serve, scoop out four equal portions into deep bowls, being careful to keep the egg intact on top. i like to crack the egg slightly with a fork so the yolk starts spilling over the rice as i serve it. sprinkle the top of each dish with cilantro and several large shavings of cheese. serves 4.