Delicious paella with tomatoes and eggs for a tasty meal

Ingredients for Paella with tomatoes and eggs

• 840 ml vegetable stock or water, plus more if needed

• Large pinch saffron threads (optional)

• 450 g fresh tomatoes, cored, cut into thick wedges, deseeded

• salt and pepper

• 60 ml olive oil

• 1 onion, chopped

• 15 ml minced garlic

• 15 ml tomato paste

• 10 g smoked paprika (or other paprika)

• 360 g Spanish or other short-grain white rice (or parcooked short-grain brown rice)

• 4–6 eggs

• chopped fresh parsley for garnish

How to make Paella with tomatoes and eggs

1. Preheat the oven to 230°C (fan 210°C).  

2. Warm the stock in a medium saucepan with the saffron, if using.  

3. Place the tomatoes in a bowl, sprinkle with salt and pepper, and drizzle with 15 ml (1 tablespoon) of the olive oil.  Toss gently to coat.  

4. Heat the remaining olive oil in a large ovenproof frying pan over medium-high heat.  Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion is soft, about 3–5 minutes.  

5. Stir in the tomato paste and paprika, cooking for an additional minute.  Add the rice and cook, stirring occasionally, until it is shiny, about 1–2 minutes.  Carefully add the stock and stir until just combined.  

6. Arrange the tomato wedges on top of the rice and drizzle with the juices from the bowl.  Use a large spoon to make 4 to 6 indentations in the rice and carefully crack an egg into each indentation.  

7. Place the pan in the oven and roast undisturbed for 15 minutes.  Check if the rice is dry and just tender; if not, return the pan to the oven for another 5 minutes.  If the rice appears too dry at this point and is still not quite done, add a small amount of stock, wine, or water.  

8. Once the rice is ready, turn off the oven and let it sit for at least 5 to 15 minutes.  

9. Remove the pan from the oven and sprinkle with chopped parsley.  If desired, place the pan over high heat for a few minutes to develop a bit of a bottom crust before serving.  

Variations:

• For a different flavour, substitute the tomatoes and eggs with 450 g of eggplant, peeled if desired, and cubed.  In Step 1, increase the oil to 30 ml (2 tablespoons).  

• Alternatively, use 450 g of fresh mushrooms, such as cremini (baby bellas) or shiitake.  Trim the stems and save them for another use, leaving the caps whole.  Proceed as directed, placing the caps on top of the rice, smooth side up.  

• For a vibrant green topping, replace the tomatoes and eggs with 450 g of fresh spinach, rinsed, trimmed of thick stems, and chopped.  When adding to the bowl with olive oil, include 15 ml (1 tablespoon) of minced lemon zest.  

• You can also use 250 g of shelled and peeled fava beans (frozen are fine) instead of the tomatoes and eggs.  

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.