Starting the morning on the right foot can set the tone for a productive day. Even when crunched for time before work or school, eating a filling breakfast before heading out the door is an important part of setting yourself up for success.

Try something new and delicious with this One-Pot Rice Shakshuka. A dish with origins in the Middle East and Northern Africa, shakshuka is traditionally made with a base of tomatoes, vegetables, and seasonings, such as cumin and paprika. Then eggs are cracked on top and cooked in the sauce.

This version takes it a step further with the addition of Minute Instant White Rice, which provides a heartier texture to keep you feeling satisfied longer. Simply precooked and dried – nothing added but convenience – you can enjoy its light, fluffy texture after just 5 minutes in the microwave or on the stove. Plus, it works for those with dietary restrictions, including gluten-free, vegan or vegetarian.

Find more breakfast inspiration to keep you energized and ready to conquer the day at minuterice.com.

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One-Pot Rice Shakshuka

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 6

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, seeded and diced
• 1 teaspoon ground cumin
• 1/2  teaspoon smoked paprika
• 1 can (28 ounces) diced tomatoes with garlic and herbs
• 2 cups water
• 1 1/2 cups Minute Instant White Rice
• 6 eggs
• 1 tablespoon finely chopped fresh parsley

Heat oven to 400 F.

In a high-sided, ovenproof skillet over medium heat, heat oil. Add onion, bell pepper, cumin, and smoked paprika; saute for 8-10 minutes until vegetables are tender.

Add tomatoes and water to skillet. Bring to a boil. Stir in rice and reduce heat to low. Cover and cook for 3-5 minutes, or until most water is absorbed.

Using a spoon, create six small wells in the rice mixture. Crack one egg into each well. Transfer skillet to oven; cook 12-15 minutes, or until rice is tender, egg whites are set and yolks are runny, or until cooked as desired.

Garnish shakshuka with parsley before serving.

Tip: For spicy eggs, stir 1 tablespoon of harissa paste into the rice mixture before adding eggs. Or serve shakshuka with hot sauce.