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Vegetarian, Busy evenings

Hard boiled eggs in tomato sauce with rice

Hard boiled eggs in tomato sauce with rice is a simmered dish for 4 people, ready in 35 minutes, very easy to make, for about €1.20 per person. The key to success is a tomato sauce well seasoned with paprika and eggs warmed gently without boiling so they stay soft.

When the fridge is empty, there are always eggs and a can of tomatoes left, so tonight we simmer them together for a grandmother's kind of dinner.

Hard boiled eggs in tomato sauce with rice
Total time
35 min
Difficulty
Very easy
Cost per person
€1.20
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall, Winter
The kids
They generally like it

Hard boiled eggs halved and covered in a tomato sauce that had time to reduce with onion, garlic, and a touch of paprika. The yolks stay soft, the slightly sweetened sauce cuts through the acidity of canned tomatoes, and the white rice soaks up every bit of juice so nothing goes to waste on the plate.

This is the dish for nights when the fridge looks empty but there are still eggs and a can of tomatoes in the pantry. Mon Chou suggests it for busy weeknight dinners as well as for feeding kids without any fuss, since the mild sauce and rice win everyone over at the table.

The ingredients

4 people

Fruits and vegetables

  • Eggs 8
  • Onions 2
  • Garlic 2 cloves

Pantry

  • Crushed tomatoesoften in the pantry 800 g
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 3 tbsp
  • Sweet paprikaoften in the pantry 1 tsp
  • Sugaroften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs

The step by step recipe

  1. Drop the eggs into boiling water and let them cook, then cool them under cold water and peel them. 10 min

    Peeling them under running water loosens the membrane so the shell comes off in one go.

  2. Slice the onions and garlic, and cook them in the oil until soft. 8 min

    Cover them for five minutes, they soften without browning.

  3. Add the paprika, tomatoes, sugar, salt, and pepper and let it simmer. 15 min

    A pinch of sugar is enough to soften the acidity of canned tomatoes.

  4. Meanwhile, cook the rice in salted boiling water, then drain it. 11 min

    Rinse the rice before cooking it, it will stay looser.

  5. Cut the eggs in half, nestle them into the sauce, and let them warm through for two minutes before serving over the rice. 2 min

    Don't let them boil in the sauce, they would turn rubbery.

Our tips to get it right

  • Pick good quality canned tomatoes, they carry the whole dish, a more acidic brand will need extra sugar to balance.
  • Let the sauce reduce uncovered toward the end if it looks too thin, it should coat the back of a spoon before you add the eggs.
  • Cook the eggs and the sauce ahead during the day, so all that's left at dinnertime is reheating the sauce and boiling the rice.

The variations

  • Swap the rice for short pasta or couscous, the tomato sauce works just as well with either.
  • Stir drained chickpeas into the sauce for a heartier, more filling meal.
  • For kids, blend the sauce once it's cooked if the onion pieces bother them, it turns perfectly smooth.

What to serve it with

  • Bread to scoop up the sauce
  • A simple green salad
  • Cold lemon water

Storage

The dish keeps 2 to 3 days in the fridge in a sealed container, eggs and sauce together. It doesn't freeze particularly well since the eggs toughen further once thawed, it's better to freeze the sauce alone. Reheat gently on the stove or in the microwave, without boiling, to keep the eggs soft.

Questions about this dish

Can I make this dish ahead of time?

Yes, you can boil the eggs and cook the tomato sauce the day before, then combine and reheat gently at mealtime. Cook the rice just before serving so it stays loose.

How do I keep the eggs from turning rubbery?

Never let them boil in the sauce, two minutes of gentle reheating is enough. Cooking them too long makes the white rubbery and dries out the yolk.

Can I use fresh tomatoes instead of canned?

You can use ripe fresh tomatoes, peeled and chopped, during summer. Plan for about 1 kilogram of fresh tomatoes to replace the 800 grams of canned ones.

Is this dish good for kids who don't like chunky sauces?

Yes, just blend the cooked tomato sauce until smooth. The halved eggs are easy for younger kids to eat on their own.

How long does it take to make hard boiled eggs simmered in tomato sauce, with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in hard boiled eggs simmered in tomato sauce, with rice?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does hard boiled eggs simmered in tomato sauce, with rice cost?

About €1.20 per serving, or €4.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Always check the labels of the products you buy.

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