Rice with tomato and egg

Let’s cook

1. 01

   Cook 10.58 oz (300 g) long-grain rice in a pot of boiling water over medium heat for 18 minutes, or as directed on the package; drain. Prepare the rest of the dish while it cooks.

2. 02

   Warm 12.35 oz (350 g) tomato sauce in a saucepan over low heat for 4 minutes; peel and halve 2 bananas lengthwise.

3. 03

   Heat 1 tbsp (15 ml) sunflower oil in a skillet over medium heat and brown the banana for 2 minutes per side; set aside.

4. 04

   Add 1 tbsp (15 ml) sunflower oil and fry 4 eggs over medium-low heat for 4–5 minutes, until set; season with ½ tsp (3 g) salt and serve with the rice, tomato sauce and banana.