The eggs are cooked in olive oil and not turned over–rather you spoon olive oil over the yolks as the eggs cook. I guess that’s how eggs are cooked in Spain. You can use any whole grain here (I tried, and didn’t like, white rice); the cooking time and liquid will vary depending on the grain. You can use plain cooked grain if you don’t feel like making the pilaf.
1 T unsalted butter
1 small red onion, chopped
1 small carrot, (peeled), finely diced
1 small turnip, finely diced
1 c mushrooms, thinly sliced, optional
1 c brown rice
2 c water or broth
1 t soy sauce or 1/2 t salt
1 sprig fresh thyme or 1/2 t dried thyme
1. In a heavy saucepan, melt the butter over medium heat. Add the onion, carrot, and turnip, raise the heat a bit, and cook, stirring occasionally, for about 4 minutes. Add the mushrooms, if using, and cook another couple of minutes, until the vegetables are lightly caramelized.
2. Add the rice and cook, stirring, for 1 to 2 minutes. Pour in the water or broth and bring to a boil. Add the soy sauce or salt and thyme; cover, reduce the heat, and simmer gently until the rice is cooked, about 40 minutes. Let stand for 10 minutes. Remove the thyme sprig before serving.
1 to 1 1/2 c kimchi
1. Meanwhile, place kimchi in a sieve over a bowl and let drain. Keep drained liquid. Either pour back into kimchi jar, use in salad dressing, or drink.
1/2 c extra virgin olive oil
salt and pepper, to taste
fresh parsley, chopped, for garnish, optional
1. Crack four eggs into each of two bowls. Using either one large skillet or two smaller ones, pour either all the oil in the large skillet, or 1/4 c of oil into each smaller skillet. When the oil shimmers, slide the eggs into the large skillet or half the eggs each into the smaller ones. Immediately use a spatula to push and curl the edges of the eggs onto themselves to separate them. As the eggs fry, tip the pans (carefully) and use a wide spoon to scoop up the hot oil and pour it over the eggs. Continue to baste the eggs until the whites are set and the yolks are barely cooked. Season with salt and pepper and take off the heat.
1. Divide the pilaf among four shallow soup plates. Top each with two fried eggs, then top the eggs with some of the drained kimchi. Drizzle a little of the olive oil from the skillet around the pilaf. Sprinkle overall with parsley, if you like.