Spiced Tomato Rice with Eggs and Cucumber Salad

This delightful dish brings together the comforting flavors of spiced tomato rice topped with perfectly cooked eggs and a refreshing cucumber salad. The combination of spices adds warmth and depth, while the cool cucumber provides a crisp contrast, making it a balanced and satisfying meal. It's a wholesome option that fits well into a vegetarian diet.

Ingredients:

• 1 cup basmati rice
• 2 cups water
• 2 medium tomatoes, chopped
• 4 eggs
• 1 cucumber, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon paprika
• 1/2 teaspoon turmeric powder
• Salt to taste
• Pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Lemon juice to taste

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak it for 20 minutes, then drain.
2. In a pot, heat 1 tablespoon of olive oil over medium heat. Add cumin seeds, and let them sizzle for a few seconds.
3. Add chopped onion and sauté until translucent. Stir in minced garlic and cook for another minute.
4. Add chopped tomatoes, paprika, turmeric, salt, and pepper. Cook until the tomatoes break down and the mixture thickens.
5. Add the soaked rice to the pot, stirring to coat with the tomato mixture. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and water is absorbed.
6. Meanwhile, in a separate pan, heat the remaining olive oil. Fry the eggs sunny-side up or to your preference.
7. In a bowl, combine diced cucumber, a drizzle of olive oil, lemon juice, salt, and pepper. Toss to mix well.
8. To serve, fluff the spiced tomato rice and place a fried egg on top of each serving. Garnish with fresh cilantro and serve alongside the cucumber salad.