Tex-Mex Breakfast Rice Bowl with Crispy Egg Nest

Instructions

1. 1

   Rinse 2 cups of rice under cold water until water runs clear. In a medium pot, heat 2 tablespoons vegetable oil over medium heat.

2. 2

   Add the rice to the pot and toast for 2-3 minutes, stirring frequently until lightly golden. Add 1 cup of diced tomatoes, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1/2 teaspoon paprika, and 1/2 teaspoon salt.

3. 3

   Pour in 3 cups of broth, stir well, and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.

4. 4

   While rice cooks, prepare the pico de gallo: combine remaining 1 cup diced tomatoes with 1/4 of the sliced onion (finely diced), remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

5. 5

   In a large skillet, melt 2 tablespoons butter over medium heat. Add the remaining sliced onions and cook for 12-15 minutes, stirring occasionally, until golden brown and caramelized. Remove and set aside.

6. 6

   In the same skillet, heat 3 tablespoons vegetable oil over medium-high heat until shimmering. Crack each egg carefully into the hot oil, keeping them separate. The edges should bubble and crisp immediately.

7. 7

   Fry eggs for 2-3 minutes until whites are crispy and golden brown at the edges but yolks remain runny. Use a spoon to baste the tops with hot oil if desired. Season with remaining salt and pepper.

8. 8

   To assemble: divide the seasoned Mexican rice among 4 bowls. Top each with a handful of shredded lettuce, caramelized onions, and fresh pico de gallo.

9. 9

   Place one crispy fried egg on top of each bowl. The crispy edges should form a nest-like appearance. Garnish with cilantro if available.

10. 10

    Serve immediately while eggs are hot. Encourage diners to break the yolk and mix everything together for the full fusion experience.