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.