Orzo with Tomatoes and Eggs
Chef Mona Ali created a unique Ramadanish recipe with orzo and tomatoes perfect for Iftar and Sahor as well
Recipe by: Goody Kitchen
Melt butter in a large skillet over medium heat. Cook onion, garlic, and red pepper flakes, stirring often, for about 4 minutes.
Add Goody orzo and stir until coated in butter, about 30 seconds. Add Goody chopped tomatoes stirring until liquid is reduced, about 4 minutes
Add salt and 2 cups water, increase heat to medium-high, and bring to a simmer. Reduce heat to low, cover pan and cook 8 minutes, stirring halfway through.
Uncover and simmer 1 minute—mixture should be fluid but not watery. Stir again, then remove from heat and crack each egg into a quadrant of pan
Cover pan, set over low heat, and cook, rotating pan every 2 minutes or so, until eggs are nearly set, about 5 minutes
Sprinkle cheese over, avoiding eggs, cover pan, and cook until cheese is melted, about 2 minutes
Remove from heat and top with a few grinds of pepper and basil to serve.