Eggs over Black Rice


1 tablespoon olive oil
1/2 onion, chopped
2 touches of salt
Crushed red pepper
3/4 cup organic extra-firm tofu, diced into little cubes
1 small clove garlic, chopped
2 - 3 cups Spinach or turnip greens
2 - 3 cups black rice
4 eggs

Combine 2 cups black rice with 3 cups of water and boil until rice is tender, around 35 minutes, just add more water if not enough.

Heat some olive oil in a fairly large skillet or wok over medium-high heat. Add the onion, salt, and red pepper to the pan. Once the onions have softened, stir in the tofu and cook, stirring occasionally until brown. Add the garlic and greens, cook for 3 minutes, or until become soft. Stir in the cooked rice and sauté until thoroughly heated. Remove from heat, and set aside.

Simmer some water (around half full) in another medium saucepan. Crack your eggs into the water, poaching them. Once the egg starts to turn white, it’s done. Remove the cooked eggs with a straining utensil and serve on top of the rice and other ingredients.

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