90 ml (6 tbsp) oil
350 g (12 oz) onions, sliced
225 g (8 oz) rice
1 large green or red pepper, chopped
salt and pepper
5 g (1 tsp) paprika
400 g (14 oz) canned tomatoes
150 ml (1/4 pt) water
600 ml (1 pt) yoghurt
4 eggs
350 g (12 oz) onions, sliced
225 g (8 oz) rice
1 large green or red pepper, chopped
salt and pepper
5 g (1 tsp) paprika
400 g (14 oz) canned tomatoes
150 ml (1/4 pt) water
600 ml (1 pt) yoghurt
4 eggs
method
1. Heat a third of the oil, add the onions and cook until they have just softened but not browned.
2. Add the rice and peppers and stir them round to colour them a little.
3. Season well with salt, pepper and paprika. Layer the rice mixture with the tomatoes in an ovenproof dish.
4. Pour over the remaining oil, mixed with the water. Cover and bake at 190°C (375°F) Gas 5. for 30 minutes (or on top of a medium heat) .
5. Mix the yoghurt with the eggs. Pour over. the vegetables and return the dish, uncovered, to the oven for a further 20 minutes.
2. Add the rice and peppers and stir them round to colour them a little.
3. Season well with salt, pepper and paprika. Layer the rice mixture with the tomatoes in an ovenproof dish.
4. Pour over the remaining oil, mixed with the water. Cover and bake at 190°C (375°F) Gas 5. for 30 minutes (or on top of a medium heat) .
5. Mix the yoghurt with the eggs. Pour over. the vegetables and return the dish, uncovered, to the oven for a further 20 minutes.
serving amount
serves 4
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