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All dressed baked eggs on crispy rice

Eggs and rice make a lovely, fresh, springtime meal
EFC Easter - Facebook - Chef Minh
Enjoy this fresh, springtime meal from Chef Minh Phat. Photo submitted.

By Chef Minh Phat

Prep Time: 15 minutes

Cook Time: 1h15 minutes

Serves 4

Full of rich flavours, this delicious one-pan dish is easy to pull together for friends or family and helps keep you energized for an activity-filled day.


2 cups (500 mL) rice (jasmine rice recommended)

4 garlic cloves

3 tbsp (45mL) vegetable oil or roasted sesame seed oil

1 small Spanish onion, diced

1 cup (250 mL) diced bacon (optional)

1 small eggplant, minced

2 tsp (10mL) fresh thyme leaves

2 bay leaves

2 cups (500 mL) canned diced tomatoes

5 eggs

A pinch of salt and pepper


Preheat the oven to 375°F (190°C).

Rinse the rice until the water is clear, and keep the rice in a sieve to drain the water.

In a 10-12inch (25-30cm) cast iron pan at medium heat, sauté the minced garlic in vegetable oil. Once lightly browned, add the onion and bacon, and brown. Then, add the minced eggplant, thyme and bay leaves, and brown them with a pinch of salt. Add the 2cups tomatoes and cook until the sauce is thick.

Turn off the heat. Add the rice and mix until combined. Add the 2cups of water. Turn on the heat again, bringing everything to a simmer. Remove from heat.

Cover the pan with aluminium foil and put in the oven for 30 minutes. After 30 minutes, remove the foil and brush the vegetable or sesame oil on the top of the rice. Then, put the pan back in the oven to cook for another 30 minutes. After 30 minutes, a crust will form on the top of the rice. Crack the eggs on top and put the pan, uncovered, back in the oven for 12-15 minutes,or until the egg whites are set.  Once ready, take the pan and sprinkle a pinch of salt and pepper over the top.