:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/LLOq95O_E66vYz0H9lAq/7b4e205e5907ac91cf7830b9570554.jpg "Rice Bowl with Poached Egg, Slow-Roasted Tomatoes, and Feta")
Rice Bowl with Poached Egg, Slow-Roasted Tomatoes, and Feta
Breakfast rice bowls such as this have taken over Los Angeles in the last half decade. People are obsessed with them. And for good reason: they’re satisfying and healthy, and there’s just something about spooning rice and runny eggs from a bowl and into your mouth that makes you feel all wrapped up and warm; it’s like a free hug.
Ingredients
- 1 Cup long-grain brown rice
- 4 poached eggs
- 8 of Slow-Roasted Tomatoes
- 3 ounce feta
- handful a big of fresh flat- leaf parsley and/or chives
- 6 roma tomatoes, stemmed and halved lengthwise
- 6 garlic cloves, smashed
- handful of fresh thyme sprigs
- 1⁄4 Cup olive oil
- 1 teaspoon Kosher salt
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Directions
Cook the brown rice.
Poach the eggs. Need a refresher on how to poach an egg? Check out our video.
Mound the grains into four bowls. Slide one poached egg on each bowl and nestle the tomatoes beside it. Crumble the feta over the top and use scissors to snip the herbs over the bowl.
Adjust the oven racks so one is in the middle position and preheat the oven to 300F.
Toss the tomatoes, garlic, thyme sprigs, olive oil, and salt in a medium baking dish (a pie dish works great for this). Turn the tomato halves cut-side up and roast until the tomatoes are browned and beginning to collapse, about hours.
Let the tomatoes cool slightly before serving them. Store the tomatoes in a flat airtight container for up to 1 week and bring them to room temperature before serving.
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