Basmati rice with soft-boiled eggs and sautéed veggies

Put the 250 g of basmati rice in the saucepan and rinse it with cold water, swirling it around, until the water runs almost clear. Drain well.

Add 40 cl of water and the pinch of salt to the saucepan, bring to a boil, then cover and turn the heat way down. Let it cook without lifting the lid.

Peel and slice the onion. Wash the green bell pepper, remove the seeds and dice it small.

Lower the 4 eggs into a saucepan of boiling water and set a 6 min timer. Move them straight into ice water, then peel them gently.

Heat the 3 cl of olive oil in the skillet over high heat, then cook the onion 3 min. Add the bell pepper, curry powder, salt and pepper, and sauté another 5 min, stirring.

Turn off the heat under the rice and keep it covered 10 min. Meanwhile, pour the 3 cl of soy sauce over the veggies and stir 1 min.

Take off the lid and fluff the rice with a fork to separate the grains.

Divide the rice between 2 plates, spoon the veggies on top, then add 2 soft-boiled eggs per plate. Cut them in half right when you eat so the yolk runs.