Somewhere between shakshuka and paella…
2 cups Spanish or other short-grain white rice or parcooked short-grain brown riceHeat the oven to 450°F. Warm the stock in a medium saucepan with the saffron if you’re using it. Put the tomatoes in a bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon of the olive oil. Toss gently to coat.
Put the remaining oil in a large ovenproof skillet over medium-high heat. Add the onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste and paprika and cook for a minute more. Add the rice and cook, stirring occasionally, until it’s shiny, another minute or 2. Carefully add the stock and stir until just combined.
Put the tomato wedges on top of the rice and drizzle with the juices that accumulated in the bottom of the bowl. Use a large spoon to make 4 to 6 indentations in the rice and carefully crack an egg into each. Put the pan in the oven and roast, undisturbed, for 15 minutes. Check to see if the rice is dry and just tender. If not, return the pan to the oven for another 5 minutes. If the rice looks too dry at this point and still isn’t quite done, add a small amount of stock, wine, or water.
Remove the pan from the oven and sprinkle with parsley. If you like, put the pan over high heat for a few minutes to develop a bit of a bottom crust before serving.Instead of tomatoes and eggs, use 1 pound eggplant, peeled if you like, and cubed. In Step 1, increase the oil to 2 tablespoons.Instead of tomatoes and eggs, use 1 pound fresh mushrooms like cremini or shiitake. Trim the stems and save them for another use, but leave the caps whole.
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