Rice with eggs – better than pizza! Grandma's old recipe is truly ingenious!

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats, while sunflower oil is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and healthier, while margarine is budget-friendly.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth is fresher and healthier, while water is cost-effective.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, and cabbage is often less expensive.

Rinse 1 cup rice under cold water.

Heat olive oil in a skillet.

Fry rice for 2 minutes.

Add 2 cups hot water to the skillet with the rice.

Add salt to the water.

Cook for 20-25 minutes until rice is tender.

In a bowl, crack 4 eggs and add salt and black pepper.

Add chopped spring onions and chili pepper (optional) to the egg mixture.

In another skillet, heat olive oil and add chopped red onion, bell pepper, and carrots.

Sauté for 7 minutes until vegetables are tender.

Add 1 clove minced garlic and sauté briefly.

Combine the cooked rice with the sautéed vegetables.

Pour the egg mixture over the rice and vegetables, stirring gently.

Add 2 tbsp sour cream and mix well.

Top with cherry tomatoes, cucumbers, and feta cheese.

Bake the mixture for 15 minutes at 350°F (180°C).

Garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens