TINNED FISH CRISPY RICE WITH EGGS

INGREDIENTS
    •    1 tin spiced sardines in olive oil
    •    1/2 cup long grain rice washed
    •    1/2 onion chopped
    •    2 large eggs
    •    1/4 cup parsley chopped
    •    1 cup cabbage sliced
    •    olive oil as needed

INSTRUCTIONS
    •    Heat a tablespoon of oil from tin of sardines in a nonstick pan over medium heat. Add 1/2 onion and cook for a 3-4 minutes until translucent. Add 1/2 cup long grain rice, a few generous pinches of salt and 1 cup of water. Cover with lid, reduce heat to low and simmer for 20 minutes, or until rice is tender.

    •    Uncover, increase heat to medium and stir in 1/4 cup parsley and 1 cup cabbage. Make two wells in the rice. Pour the remaining oil from the tin around edges of pan to crisp the rice. Cook undisturbed for 3-4 minutes until edges begin to turn golden.

If the rice isn’t quite as crispy as you like after 4 minutes, drizzle in a tablespoon or two of extra olive oil and let it cook a minutes or two longer.

    •    Crack an egg into each well, season eggs with a pinch of salt. Top with flakes of tinned fish. Cover and cook until eggs are set but yolks are still runny, about 3 minutes.

    •    Serve garnished with additional parsley and lemon wedges.

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