Rice bowl with egg

Cook rice according to package instructions.

Wash the spring onions and cut into fine rings.

Wash and dice tomatoes.

Sort out the rocket, wash and drain.

Cook the eggs in boiling water for 6–7 minutes until they are waxy.

Drain the rice and drain very well.

Heat 2 tablespoons of oil in a pan and fry two thirds of the spring onions in it.

Add tomato paste to the pan, stir and fry briefly.

Add rice and two thirds of the diced tomatoes to the pan and fry for 3 minutes.

Season with salt and pepper, crumble the feta.

Peel and halve the eggs.

Divide the tomato rice between two bowls and top with the rocket, feta, the remaining diced tomatoes and the spring onions.

Drizzle the rocket with ½ tbsp oil on each.