Iberia Rice with Eggs
Catherine Cappiello Pappas
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·2 cups uncooked iberia rice
·¼ cup iberia olives – sliced
·1 tsp. iberia hot sauce
·9 oz. box of frozen spinach – thawed
·1 cup tomato sauce
·2 tablespoons olive oil
·leftover potato wedges
·your favorite breakfast toast
·grated romano or parmesan cheese for the rice - if desired
How to Make Iberia Rice with Eggs
- Prepare the rice as directed.
Heat a large frying pan with the olive oil; add the tomato sauce, sliced olives, rice, hot sauce and toss until thoroughly heated through and set aside.
Heat a small frying pan with a tablespoon of olive oil and add two tablespoon of thawed chopped spinach; spread around. Top the spinach with the two eggs cook until set and then gently flip for a second or two.
Serve with your favorite toast, left over potatoes if you have any and a good cup of coffee.