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Vegetarian, Americas

Tomaticán with rice and a fried egg

Tomaticán is a Chilean stew of ripe tomatoes, soft onions and sweet corn, served over white rice with a fried egg on top. It serves 4, takes 40 minutes, stays very easy, and costs €1.50 per person. The trick is cooking the onions low and slow before the tomatoes go in.

Tonight, a Chilean tomaticán, a stew of ripe tomatoes, corn and onions, served over white rice with a fried egg on top.

Tomaticán with rice and a fried egg
Total time
40 min
Difficulty
Very easy
Cost per person
€1.50
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Tomaticán is built on a sauce that thickens on its own, driven by ripe tomatoes mashed right in the pan and onions cooked until sweet. Corn adds gentle crunch, while paprika and oregano bring warmth without any real heat. Served over white rice, this stew turns into a full, comforting meal.

This is a weeknight recipe, the kind you throw together without thinking twice when summer or fall tomatoes are at their best. The fried egg on top wins over kids and adults alike, and its runny yolk melts into the sauce for an even richer bite. Mon Chou likes this recipe for how much it gives you on a small budget.

The ingredients

4 people

Fruits and vegetables

  • Ripe tomatoes 1 kg
  • Onions 3
  • Garlic 2 cloves
  • Parsley 1 bunch

Pantry

  • Canned sweet cornoften in the pantry 300 g
  • Sweet paprikaoften in the pantry 2 tsp
  • Oreganooften in the pantry 1 tsp
  • Sugaroften in the pantry 1 pinch
  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 4

Allergens Eggs

The step by step recipe

  1. Score the tomatoes with a cross, dip them in boiling water for thirty seconds, peel them and cut them into large chunks. 5 min

    Run them under cold water right after, the skin slips right off.

  2. Soften the sliced onions and garlic in the oil over low heat, with the paprika and oregano. 12 min

    Don't go past medium heat, the onions should turn translucent and sweet without browning.

  3. Add the tomatoes, drained corn, sugar, salt and pepper, then simmer until the sauce thickens. 20 min

    Mash the tomatoes with the back of a spoon, the sauce comes together quickly.

  4. Cook the rice in salted water, then drain it. 11 min

    Rinse the rice before cooking, the grains stay nicely separate under the sauce.

  5. Fry the eggs in a little oil, then plate the rice, the tomaticán, the egg and the chopped parsley. 4 min

    Spoon a little water over the whites and cover for a minute, the yolk stays runny.

Our tips to get it right

  • Pick tomatoes that are truly ripe, almost too ripe, they release more juice so the sauce thickens faster without needing extra water.
  • Drain the corn well before adding it, otherwise the sauce stays too watery and takes longer to come together.
  • Fry the eggs right before serving, a runny yolk loses its charm once it cools on the plate.

The variations

  • Swap the canned corn for fresh corn kernels cut off the cob in summer, the texture is even crunchier.
  • For an egg-free version, top the rice with diced avocado instead, its freshness stands in nicely for the runny yolk.
  • For a faster version with kids in a hurry, use canned crushed tomatoes instead of fresh ones, you skip the blanching step entirely.

What to serve it with

  • Crusty bread for dipping
  • A sharply dressed green salad
  • Sliced avocado on the side

Storage

Tomaticán keeps for 2 to 3 days in the fridge in a sealed container, stored separately from the rice and egg. The sauce freezes well on its own for up to 2 months. Reheat it gently in a saucepan and fry a fresh egg right before serving.

Questions about this dish

Can you use canned tomatoes instead of fresh ones?

Yes, canned crushed tomatoes work well and save time. Use about 800g drained to replace the 1kg of fresh tomatoes.

Can you make tomaticán ahead of time?

Yes, the tomato and corn sauce can be made a day ahead and reheated easily. Cook the rice and egg just before serving to keep their texture.

Is tomaticán a good dish for kids?

Yes, it's a mild dish with no real heat, carried by the natural sweetness of tomatoes and corn. The fried egg and white rice make it easy for picky eaters too.

Can you serve something other than rice with it?

Steamed potatoes or crusty bread work just as well as rice if you don't have any on hand. The main thing is having a neutral base to soak up the sauce.

How long does it take to make a tomaticán with rice and a fried egg?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a tomaticán with rice and a fried egg?

About 660 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 a tomaticán with rice and a fried egg cost?

About €1.50 per serving, or €6.00 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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