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Ingredients : 1 cup Sofrito (Spanish tomato sauce)

3​ tablespoons Spanish virgin olive oil

2 cups uncooked rice

3 to 4 cups water

Salt to taste

4 large eggs

Procedure : Make the sofrito.

While the sofrito is simmering, make the rice.

Pour approximately 2 to 3 tablespoons of olive oil into a medium - size saucepan and place over medium - high heat.

Add the rice into the pan and coat the rice with the oil.

Pour enough water to cover the rice into the pan and bring to a boil.

Add salt to taste.

Then, reduce the heat, loosely cover and allow to simmer until rice is cooked, about 20 minutes.

Pour 1 / 4 - inch olive oil into a small frying pan and place over medium heat.

Fry the eggs one at a time in the olive oil, sprinkling with a dash of salt.

Place a scoop of rice on each plate and make a depression in the center.

Ladle some of the sofrito into the depression.

Carefully top with a fried egg.

Serve immediately with a baguette.