Arroz a la Cubana (Rice with Fried Egg and Tomato Sauce)

Method

1. 1

   Cook the rice in salted water according to the package until tender, about 15 minutes; keep warm and fluff with a fork.

2. 2

   Meanwhile, warm 1 tablespoon of the olive oil and soften the onion and garlic, about 5 minutes.

3. 3

   Add the crushed tomato and sugar, and simmer until thickened into a loose sauce, about 8 minutes.

   💡 The pinch of sugar tames canned tomato's sharp edge — a quiet trick behind every good version of this sauce.

4. 4

   Season the sauce with salt and keep it warm.

5. 5

   Heat the remaining olive oil in a skillet and fry the eggs until the edges turn lacy and brown but the yolks stay runny, about 3 minutes.

6. 6

   Mound the rice on plates, top each with a fried egg, and spoon the tomato sauce alongside — not over — the egg.