Rice Bowl with Poached Egg, Slow-Roasted Tomatoes, and Feta

Breakfast rice bowls such as this have taken over Los Angeles in the last half decade. People are obsessed with them. And for good reason: they’re satisfying and healthy, and there’s just something about spooning rice and runny eggs from a bowl and into your mouth that makes you feel all wrapped up and warm; it’s like a free hug.

Eggs for Every Occasion: Egg Recipes for Breakfast, Lunch, and Dinner

The recipe can be found in this article

Eggs for Every Occasion: Egg Recipes for Breakfast, Lunch, and Dinner


number of servings
  • 1 Cup long-grain brown rice Added to
  • 4 poached eggs Added to
  • 8 of Slow-Roasted Tomatoes Added to
  • 3 ounce feta Added to
  • handful a big of fresh flat- leaf parsley and/or chives Added to
  • 6 roma tomatoes, stemmed and halved lengthwise Added to
  • 6 garlic cloves, smashed Added to
  • handful of fresh thyme sprigs Added to
  • 14 Cup olive oil Added to
  • 1 teaspoon Kosher salt Added to


60 min.
1. Step

Cook the brown rice.

2. Step

Poach the eggs. Need a refresher on how to poach an egg? Check out our video.

3. Step

Mound the grains into four bowls. Slide one poached egg on each bowl and nestle the tomatoes beside it. Crumble the feta over the top and use scissors to snip the herbs over the bowl.

4. Step

Adjust the oven racks so one is in the middle position and preheat the oven to 300F.

5. Step

Toss the tomatoes, garlic, thyme sprigs, olive oil, and salt in a medium baking dish (a pie dish works great for this). Turn the tomato halves cut-side up and roast until the tomatoes are browned and beginning to collapse, about hours.

6. Step

Let the tomatoes cool slightly before serving them. Store the tomatoes in a flat airtight container for up to 1 week and bring them to room temperature before serving.

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