Sunshine Eggs Recipe

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat.

Lay 4 thick-cut bacon slices in the skillet without overcrowding. Cook for 4–6 minutes per side, turning once, until edges are crisp and centers are cooked through. Adjust time for thickness.

Transfer bacon to a paper-towel-lined plate to drain, reserving 1–2 tablespoons bacon fat in the pan for added flavor. Lightly season with 1/4 tsp black pepper while resting.

While the bacon cooks, rinse 1 cup rice under cold water until the water runs clear and drain.

In a medium saucepan or the same skillet (if large enough) set over medium heat, add 1 tablespoon olive oil. Add 1 finely chopped small onion and sauté for 3–4 minutes until translucent.

Add 2 minced garlic cloves and cook 30 seconds until fragrant, then stir in 1 tablespoon tomato paste and 1/2 teaspoon sweet paprika. Cook 1 minute to bloom the flavors.

Add the rinsed rice and stir to coat grains with the aromatics for 1–2 minutes.

Pour in 2 cups chicken or vegetable broth and 1/2 cup diced canned tomatoes with their juices. Stir, bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let the rice rest, covered, for 5 minutes. Fluff with a fork and stir in 2 tablespoons chopped parsley. Taste and season with 1 teaspoon salt and 1/4 teaspoon black pepper, adjusting as needed.

If you used the same skillet and there is reserved bacon fat, you can fold the drained bacon (chopped) into the rice now for extra flavor.

Heat a separate nonstick skillet over low-medium heat. Add 1 tablespoon butter and let it melt, swirling to coat the pan.

Crack 2 large eggs into a small bowl (one at a time) to ensure yolks stay intact. Gently slide eggs into the skillet spaced apart.

Cook slowly for 3–4 minutes until whites are set but yolks remain runny. For sunnyside-with-a-touch-of-heat, cover the pan for the last 30–45 seconds to slightly steam the tops while keeping yolks bright (this creates the 'sunshine' appearance).

Season eggs with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sprinkle 1 tablespoon chopped chives over the eggs.

Divide the Portuguese rice between two plates (about 1/2 cup cooked rice per serving if serving 2).

Place 2 slices of cooked bacon on each plate alongside the rice.

Carefully place one sunshine egg on top of each rice portion so the yolk sits visibly 'sunny' on the rice.

Garnish with extra parsley or chives if desired. Serve immediately with lemon wedges and hot sauce on the side.