From craving to table
Instructions
- 1
Rinse the rice under cold water and drain.
- 2
In a medium saucepan, bring 2 cups of water to a boil. Add rice, olive oil, cumin, smoked paprika, and 1/2 teaspoon salt. Stir once, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- 3
While rice is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the olives.
- 4
In a small bowl, whisk together tahini, lemon juice, 1 tablespoon water, and a pinch of salt until smooth. Add more water if needed to reach drizzling consistency.
- 5
Heat a nonstick skillet over medium heat. Crack the eggs into the pan and cook sunny-side up or to your preferred doneness (about 3-4 minutes for runny yolks). Season with pepper.
- 6
To assemble, divide the rice among 4 bowls. Top each with tomatoes, cucumber, red onion, olives, and crumbled feta.
- 7
Place a cooked egg on each bowl. Drizzle with tahini-lemon sauce and sprinkle with chopped parsley.
- 8
Serve immediately and enjoy!