Dried tomato risotto with roasted eggs
1 teaspoon of dried thyme, parsley and dried savory (or fresh)
Salt and pepper
6-8 dried tomatoes
1-2 dried peppers
1 handful of dried onions
3 ½ cups hot water
1 egg per serving
Deseed the dried tomatoes and peppers and soak them in 1 cup of boiling water for 5 minutes. Then drain and cut into small chunks.
Mince the shallot and soften n a spoonful of oil. Add the grated fresh tomato and the rice. As soon as the rice turns transparent, pour a cup of boiling water into the saucepan. Season with all the spices and the dried red vegetables.
When the dish absorbs the first cup of water, add a second one, using also the broth of the soaked dried tomatoes and peppers. Follow by a third cup of water towards the end of cooking.
Flavor the risotto with a few tablespoons of parmesan. Stir well. Divide the risotto in ceramic one-serving pans (up to 4 portions). Form a nest with the back of a spoon. Break an egg into each nest. Salt and pepper.
Place the baking pans in the oven, preheated to 200°C. Count about 10 minutes of cooking or proceed until the egg whites are firm (the yolks could be soft).