Red Jollof Rice

Take 1/4 cup of chopped tomatoes and 1/4 cup of onions and grind them together to make a tomato sauce. Set aside.

In a medium sized pot, add olive oil and heat on medium for 4 minutes. Add the remaining onions and let them fry for another 4 minutes. Add the remaining tomatoes and let the mixture cook for 7 minutes while stirring occasionally. Add the tomato paste and stir for 2 minutes to ensure the sauce is mixed thoroughly. Add bouillon and water. Cover the pot and let it cook for 10 minutes.

Thoroughly rinse the jasmine rice (place it in a sieve to filter out the water as you rinse it).

As you wait for the jollof mix to boil, boil the eggs in a small pot for 7 minutes.

As the jollof continues to simmer, add the rice into the pot and stir. Cover the pot and cook on medium heat for 25 minutes. With a spatula, mix the jollof rice, cover the pot again and cook on low heat for 20 minutes to ensure it is well cooked.

When they are done drain the cooked eggs and run under cold water to stop the cooking process. Then peel off the egg shells and wash the eggs thoroughly. Cut the eggs in half and add the reserved tomato sauce on top of the egg yolks.

Dish the jollof rice onto 2 plates. Place two halves of the eggs per plate on top. Sprinkle some scallions to your liking.