Spicy Rice with Poached Egg and Yogurt

A sumptuous weekend brunch: hot spiced rice, cold tender yogurt and poached egg.

Ingredients

• 2 small onions
• 4 tablespoons olive oil
• 4 cloves of garlic
• 6-8 boxes of cardamom
• 2 tsp coriander seed
• 1 hot green pepper, or to taste
• 300 g of boiled loose rice
• 4 eggs
• 1 tbsp white wine vinegar
• 1 large bunch of herbs to taste (cilantro, parsley, mint, tarragon, basil)
• 150 g thick natural yoghurt
• 1/2 lime juice or to taste
• 1 tsp sweet paprika
• salt

Directions

1. Finely chop the onion and garlic. Crush the cardamom pods. Heat 3 tablespoons in a saucepan. olive oil, add cardamom and coriander seeds and heat over low heat until a pleasant aroma appears. Add onion and garlic, season with salt and simmer until soft, 3-5 minutes. Add rice and 1/3 cup boiling water, stir and cover. Heat over low heat for 5-7 minutes.
2. Sew the eggs while the rice is heating. Pour 2.5 cm of water into a wide saucepan. Bring to a boil, add vinegar. The water should barely boil. Crack the eggs one at a time into a bowl and quickly dip them into the water. Once all the eggs are in the skillet, remove from heat and set aside for 5 minutes. Use a slotted spoon to transfer the eggs to a cloth.
3. Separate the greens from the twigs and chop finely. Add to a stewpan with rice, stir. Arrange the rice in bowls, put yoghurt on it, and a poached egg on the yoghurt. Season the egg with salt and paprika.