Rice pan with pointed cabbage, tuna and waxy soft eggs

Name: Rice pan with pointed cabbage, tuna and waxy soft eggs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 little box Saffron threads; 200 g Long grain rice; 7-10 Tbsp Salt; 1 (approx. 600 g) Head pointed cabbage; 2 red onions; 1 tin(s) (185 g) Tuna fish natural; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 4 Eggs (size M); 4 Stem(s) curly parsley

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 little box Saffron threads
200 g Long grain rice
7-10 Tbsp Salt
1 (approx. 600 g) Head pointed cabbage
2 red onions
1 tin(s) (185 g) Tuna fish natural
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
4 Eggs (size M)
4 Stem(s) curly parsley

Directions

1
Soak the saffron threads in 2 tablespoons of water. Prepare rice in boiling salted water according to package instructions. Clean and wash the pointed cabbage, cut into slices and cut into coarse strips from the stalk. Peel onions and cut into strips. Pour the tuna into a sieve and drain the stock
2
Heat 1 tablespoon of oil in a frying pan and fry the vegetables for about 4 minutes, turning them over. Season with salt and pepper. Remove the vegetables from the pan. Heat 2 tablespoons of oil in a frying pan and fry the rice for about 5 minutes, turning. Season with salt and saffron
3
Meanwhile, cook the eggs in boiling water for 4-5 minutes. Wash parsley, shake dry, pluck leaves from the stalks and chop. Add vegetables and tuna to the rice and fry for another 2 minutes. Quench the finished eggs cold, peel and halve them. Arrange rice pan and eggs. Sprinkle with parsley