Spanish Rice With Ground Beef And Eggs Recipe

Ingredients

1 can (28 ounces) whole peeled plum tomatoes

1 tablespoon extra-virgin olive oil

1 pound ground chuck

1 green bell pepper, coarsely chopped (about 1 3/4 cups)

2 cloves garlic, minced (about 2 teaspoons)

1 large white onion, 1/8 cut into rings, remainder chopped

Coarse salt

1 teaspoon Worcestershire sauce

1 1/2 cups long-grain white rice

1 1/4 cups low-sodium chicken broth or water

4 large eggs

Preparation

Drain tomatoes, reserving juices; pulse in a food processor until finely chopped. Preheat oven to 400 degrees. Heat a large, deep ovenproof skillet over medium-high heat; swirl in oil. Add chuck and cook, stirring occasionally, until browned, 7 to 8 minutes. Add pepper, garlic, chopped onion, and 2 teaspoons salt; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Stir in Worcestershire, scraping up browned bits. Add tomatoes; cook 3 minutes. Stir in rice, broth, and tomato juices. Bring to a simmer, cover, reduce heat to low, and simmer until rice is tender, about 17 minutes.

Stir rice mixture; make 4 wells and crack 1 egg into each. Season with salt, cover, and bake until whites are set and yolks cooked as desired, 6 to 8 minutes. Top with sliced onion; serve immediately.