Pilaf with Baked Eggs

Name: Pilaf with Baked Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter or margarine; 1 teaspoons dried marjoram; 4 larges eggs; 473 milliliters fat-skimmed chicken broth; 1 slice Roma tomato; 4 servings Salt and pepper; 158 milliliters finely chopped shallots; 113 grams cup shredded Swiss cheese; 315 milliliters grain mix or any individual quick-cooking grain (see notes)

Pilaf with Baked Eggs is a gluten free, primal, and vegetarian recipe with 4 servings. One serving contains 202 calories, 14g of protein, and 15g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of swiss cheese, roma tomato, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a 10- to 12-inch ovenproof frying pan over high heat, stir butter and shallots often until shallots are lightly browned, about 3 minutes.

Ingredients you will need

Shallot

Butter

Equipment you will use

Frying Pan

Add grain mix and stir until grains are lightly toasted, about 2 minutes.

Ingredients you will need

Grains

Add broth and marjoram, stir, and bring to a boil. Cover, reduce heat, and simmer until grains are tender to bite, about 12 minutes, stirring occasionally.

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Marjoram

Grains

Broth

Mix 1/2 cup cheese with pilaf. Using the back of a spoon, make 4 deep wells in mixture. Slide 1 egg into each well.

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Cheese

Egg

Lay tomato slices around eggs.

Ingredients you will need

Tomato Slices

Egg

Bake in a 400 oven until egg whites are opaque and yolks have desired texture, about 8 minutes for liquid yolks. About 3 minutes before eggs are cooked, sprinkle mixture with remaining cheese.

Ingredients you will need

Egg Whites