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Rice and egg capsicum

Rice and egg capsicumWoman's Day
4
15M
35M
50M

Ingredients

Method

1.Preheat oven to hot, 200°C.
2.Arrange capsicum, skin side down, in a casserole dish. Pour in 1 cup water; bake, covered, 15-20 minutes, until just tender. Drain.
3.Meanwhile, in a large saucepan, melt butter and oil together. Saute onion, garlic and curry powder 2-3 minutes, until onion is tender.
4.Add fennel, pumpkin and rice; cook, stirring, 1 minute. Pour in remaining water. Reduce heat to low; simmer, covered, 15 minutes, until rice is almost tender. Stir in cream and parsley; season to taste.
5.Spoon mixture evenly between capsicum halves; arrange in casserole dish. Make a small indent in centre of rice in each capsicum.
6.Crack an egg into capsicums; bake 10-15 minutes. Serve topped with rocket and pepper.

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