Vegetable rice with a poached egg

Rinse the basmati rice under cold water until the water runs clear. Bring 400 ml of water to a boil in the saucepan, then add the rice and a pinch of salt. Lower the heat, cover and cook for 12 min over low heat. Turn off the heat and let it rest, covered, for 10 min without lifting the lid.

Seed the bell pepper and cut it into small dice. Wash the zucchini and cut it into thin rounds without peeling it. Drain the canned peeled tomatoes and chop them roughly.

Heat a tablespoon of olive oil in the nonstick skillet over medium heat. Add the diced bell pepper and cook for 3 min, stirring. Add the zucchini rounds and tomatoes, then season lightly with salt and pepper. Cook for 5 min over medium heat, stirring now and then.

Add half the peeled tomatoes to the skillet with the vegetables. Simmer for 2 min over low heat so the flavors blend.

In the saucepan you used for the rice, bring 500 ml of water to a boil with a pinch of salt. Add a teaspoon of white vinegar (it's not on the ingredient list, but it's fine here) to help the whites set. Crack the eggs one at a time into a bowl, then gently slide them into the simmering water. Cook for 3 min for runny yolks.

Divide the rice between two plates. Arrange the cooked vegetables alongside. Lift the poached eggs out of the water with a slotted spoon and set them on the vegetables. Season lightly with salt and pepper if needed.