Saffron Rice with Baked Eggs in Tomato Sauce

Today you get two recipes for one. The first is a traditional recipe for beautiful and fragrant saffron rice. I learned to make from my sister, who learned from her mother in-law Soffie Goritski. I make saffron rice as a frequent side for meals. It is simple, yet special. The aroma of the rice baking makes the home feel warm and cozy.

The second recipe is a main for the rice. It is my twist on Huevos A La Flamenca, otherwise known as Huevos A La Cathy. Bake the eggs in a simple tomato sauce in ramekins and garnish with crispy prosciutto, peppers, and mozzarella cheese. If you have never eaten eggs prepared this way, you are in for a treat. They are mouth watering, good for dinner or for brunch.

Get the following together and make one or both of these for dinner tonight.

For the Saffron Rice

Note: If you are also making the baked eggs, prepare them while the rice bakes in the oven.

• 3 tablespoons unsalted butter

• 1 clove garlic, finely minced

• 1/4 cup finely chopped onion

• 1 teaspoon stem saffron

• 1 bay leaf

• 1 ¼ cups rice

• 2 ¼ cups chicken broth

• 1/4 teaspoon salt

Preheat the oven to 400 degrees.

Heat one tablespoon butter in a dutch oven or heavy saucepan with a tight fitting lid. Add the garlic and onion and cook, stirring, until the onion is wilted, about two minutes. Add the saffron, bay leaf, and rice and cook, stirring, for about 30 seconds.

Add the chicken broth and salt. Boil the rice, remove from the heat, and cover. Place the pot in the oven. Bake exactly 17 minutes. Remove from the oven and keep covered until ready to serve. When ready to serve, discard the bay leaf. Fluff the rice with a fork and stir in the remaining butter.

For Huevos a La Cathy

Preheat oven to 450 F, once the rice is done.

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 1 clove garlic, minced

• 1 (16 ounce) can crushed tomatoes

• 1/4 cup chicken broth

• 1/4 cup dry red wine

• 1/2 teaspoon paprika

• 1/2 teaspoon coarse ground pepper

• 1/4 teaspoon salt

• 3 ounces prosciutto, cut into small squares (it will stick together but that is ok)

• 1/2 yellow pepper thinly sliced and cut into 1/2-inch pieces

• 2 slices of fresh mozzarella (1/4” thick or so) or soft, mild cheese cut into thin strips

• 2 tablespoons chopped parsley

• 4 oven proof ramekins

First make the simple tomato sauce by heating the oil in a small saucepan and saute the onion and garlic until the onion is wilted (about two minutes). Add the tomato, broth, wine, paprika, salt, and pepper. Cook uncovered on a low simmer for 10 minutes to reduce the sauce. Keep sauce warm.

Meanwhile, add a half teaspoon of olive oil to a saute pan or skillet on medium heat. Add the peppers and saute for two minutes. Add the prosciutto and saute until crisp, stirring to avoid burning, about five minutes.

Preheat the oven to 450 F, once you remove the rice. Keep the rice covered.

Pour the tomato sauce into four individual ovenproof ramekins. Break two eggs into each dish. Arrange the prosciutto and peppers around the eggs. Distribute the cheese evenly on the four ramekins. Sprinkle each dish with fresh ground pepper and chopped parsley leaves. Place the ramekins on a tray in the oven and cook until the egg whites are set, but the yolks are still soft, about 8-12 minutes depending on your oven. It could take up to 15 minutes. Check at 6, 12, and 15 minutes.

Serve in the same dish with a side of saffron rice. and a glass of light red wine—Preferido is a good example!

Pig out.