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Rice Bowl with Poached Egg, Slow-Roasted Tomatoes, and Feta

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Serves 4
(0)
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Ingredients (11)

  • 1 cup long-grain brown rice (or quinoa), cooked (about 3 1⁄2 cups cooked grains)
  • 4 poached eggs
  • 8 halves of Slow-Roasted Tomatoes (see below; or 8 sun-dried tomatoes, or 2 fresh in-season tomatoes, or 2 avocados, halved, pitted, and peeled)
  • 2 to 3 ounces feta (1⁄4 to 1⁄2 cup crumbled)
  • A big handful of fresh flat- leaf parsley and/or chives

For the Roasted Tomatoes:

  • 6 Roma (plum) tomatoes, stemmed and halved lengthwise
  • 6 garlic cloves, smashed
  • 
Handful of fresh thyme sprigs (6 to 10)
  • 1⁄4 cup olive oil
  • 
1 teaspoon kosher salt
Nutritional Information
  • Calories317
  • Fat22.35g
  • Saturated fat5.93g
  • Trans fat0.02g
  • Carbs19.32g
  • Fiber3.79g
  • Sugar5.41g
  • Protein11.43g
  • Cholesterol163.77mg
  • Sodium653.97mg
  • Nutritional Analysis per serving (4 servings) Powered by

Breakfast rice bowls such as this have taken over Los Angeles in the last half decade. People are obsessed with them. And for good reason: they’re satisfying and healthy, and there’s just something about spooning rice and runny eggs from a bowl and into your mouth that makes you feel all wrapped up and warm; it’s like a free hug. The tomatoes called for here roast for hours to concentrate their sweetness, so if you haven’t already made them or don’t have several hours before hunger strikes, substitute sun-dried tomatoes or sliced fresh tomatoes.

Instructions

  1. 1Cook the brown rice.
  2. 2Poach the eggs. Need a refresher on how to poach an egg? Check out our video.
  3. 3Mound the grains into four bowls. Slide one poached egg on each bowl and nestle the tomatoes beside it. Crumble the feta over the top and use scissors to snip the herbs over the bowl.

For the Roasted Tomatoes:

  1. 1Adjust the oven racks so one is in the middle position and preheat the oven to 300F.
  2. 2Toss the tomatoes, garlic, thyme sprigs, olive oil, and salt in a medium baking dish (a pie dish works great for this). Turn the tomato halves cut-side up and roast until the tomatoes are browned and beginning to collapse, about 2 hours.
  3. 3Let the tomatoes cool slightly before serving them. Store the tomatoes in a flat airtight container for up to 1 week and bring them to room temperature before serving.
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