I had no idea what to call this recipe. First, it was a simple “Tomato rice with egg”. Then it became “Baked tomato rice with egg”. Then, “Tomato rice egg cocotte”. When I looked it up, I found out that cocotte doesn’t mean what I thought it meant – see, for me, cocotte meant an egg cooked to perfection in an oven. Turns out cocotte is simply the little fireproof dish you use. And another name for a prostitute.
Then resorted to the family. They proposed “Sunny Side Up Rice”, which was nice but I felt it wasn’t accurate enough. “Eggy Rice and “Ricey Egg” came up, but none of them stuck. Then my mother typed “Eggs in a basket”, and very fast a handful of variations evolved: “Nest of Eggs”, “Egg Nest” and “Red Egg Nest” were among these, but the winner had something more.
Without further ado, I present to you
The Sunny Red Egg Nest
In other words: Tomato rice with egg. Baked!
How do I know that my store-bought eggs are organic and the hens are treated as well as they can be? Because of this easy tip that someone gave me once.
Put the oven-proof bowl with your eggs sitting safely in its nest of goodness and put it on the lowest rack of your oven, preheated to 180C, for about 10mins or until the white is firm, like so:
The rice is crunchy and drier, the white of the egg is cooked and…
Looks good doesn’t it? And with the creaminess of the ricotta and the natural taste of fresh tomatoes and basil, it’s also quite delicate on the palate.