Fluffy Gluten-Free Nigerian Breakfast Jollof Rice Bowl with Fried Eggs and Spicy Tomato Stew

Allergens

None in this recipe.

Ingredients

• 1. 1 cup gluten
• free Jollof rice 2. 2 cups water 3. 1 large onion, finely chopped 4. 2 tablespoons vegetable oil 5. 1 medium tomato, diced 6. 1 green bell pepper, finely chopped 7. 1 red bell pepper, finely chopped 8. 2 tablespoons tomato paste 9. Salt and pepper, to taste 10. Spicy seasoning mix (e.g., African Seasoning Blend) 11. 2 large eggs 12. Fresh parsley, for garnish

Instructions

1. In a medium saucepan, combine the gluten free Jollof rice with water and bring to a boil. Reduce heat, cover, and simmer until the rice is cooked and fluffy, about 20 minutes. Set aside.
2. In a frying pan, heat vegetable oil over medium heat. Add the chopped onions and sauté until softened and golden brown.
3. Stir in the diced tomato, green bell pepper, and red bell pepper, cooking for an additional 5 minutes to release their flavors.
4. Add the tomato paste, spicy seasoning mix, salt, and pepper to taste. Cook for another 2 3 minutes until the mixture thickens. Remove from heat.
5. In a separate frying pan, heat a small amount of oil over medium heat. Crack the eggs into the pan and fry until the whites are set and the yolks reach your desired level of doneness. Season with salt and pepper.
6. To assemble the dish, place a generous portion of cooked Jollof rice in a bowl. Top with the spicy tomato stew, then add the fried egg. Garnish with fresh parsley.

Chef’s Insight

To achieve the perfect consistency for the Jollof rice, add water gradually while cooking to avoid a dry or sticky texture.

Notes

For an extra touch of flavor, you can add a pinch of smoked paprika or cayenne pepper to the spicy tomato stew.