Spicy Jollof Rice and Eggs Benedict with Gluten-Free Fry Bread – A Nigerian Brunch Adventure

Allergens

Gluten (in Fry Bread) - Eggs

Ingredients

• 2 cups long
• grain rice
• 1 large onion, finely chopped
• 4 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• 2 cups chicken or vegetable broth, gluten
• free
• Salt and pepper to taste
• 4 large eggs
• Gluten
• Free Fry Bread Ingredients (see recipe below)
• Fresh cilantro leaves for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain well. In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the onion and cook until softened and golden brown.
2. Stir in the tomato paste, ginger, cumin, paprika, turmeric, salt, and pepper. Cook for about 1 minute, or until fragrant.
3. Add the rinsed rice to the saucepan, stirring to coat with the spice mixture. Pour in the broth, bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and tender. Remove from heat and set aside.
4. In a separate pan, fry the Gluten Free Fry Bread (see recipe below).
5. To make the Eggs Benedict, poach the eggs in a pot of simmering water with a splash of vinegar until the yolks are firm but still creamy. Remove from water and place on a warm plate. Top each portion of Spicy Jollof Rice with a Fried Egg and two pieces of Gluten Free Fry Bread, garnishing with fresh cilantro leaves.

Chef’s Insight

The key to perfect poached eggs is fresh eggs and a gentle simmering process. Don't rush it!

Notes

Use a non-stick pan and cook the Fry Bread one at a time for best results.