Huevos a la cubana
Cuban Eggs with Rice
- 350 cc white rice, medium grain
- 700 ml water
- 1 package "tomate frito" (250 ml)
- 4 eggs
- 1 clove garlic
- olive oil
- 2 firm bananas, peeled and sliced in half lengthwise
Prepare the white rice: heat the water in a saucepan with a dash of salt and the garlic clove. When it boils, add the rice, stir once, cover, and turn the heat to low. minutes, take a quick peek at the rice: if you can see the rice grains have swollen and are nearing the surface, then cover again quickly and turn off the heat (but do not remove it from the burner). After about another six to eight minutes, take one more look at the rice: all the liquid should be absorbed. If it is not, you must heat it briefly again and repeat the absorption process, and next time let it cook a bit more before turning off the heat. Heat the tomate frito (microwave it in a "microwave-able" container, or heat in a covered saucepan) until hot. In the meantime, heat just a bit of olive oil in a skillet and fry the banana slices until lightly browned; turn them carefully as they break easily. Place one half banana on each plate to be served.
Once the rice is cooked, take a teacup or a flan dish and rinse it. Working quickly, pack the cooked white rice into it with a soup spoon, firmly enough so it will hold its shape, but not too hard or it will not unmold. Turn the cup over one of the plates and tap it with your hand until the rice unmolds and falls onto the plate, keeping its shape. In the meantime, heat some olive oil in a smallish skillet (enough oil so it is at least ½ cm deep), and fry one egg at a time in the hot oil. Sprinkle with a little salt, if desired, and set on the plate with the rice and banana. Pour some of the hot tomate frito over the rice, repeat the procedure for each plate to be served, and serve with plenty of bread to dip in the egg yolk.
Serves four (some prefer two eggs per person).