100 g pancetta
canned tomato sauce 250 g
olive oil 4 tbsp
Parsley 20 g
Cook the rice for 20 minutes in plenty of boiling water with a pinch of salt. Drain, cool and set aside on a plate
2 cloves garlic, cut into slices and put them to fry in a pan with a little oil. Add the chopped bacon. Sauté briefly and pour sauce tomate.Cocina all together for 5 minutes
In a pan dora the other two garlic cloves. When browned, add the rice. Sauté and mix well
In another pan with plenty of oil, fry the eggs. Spread four cups with a little oil, place on a sprig of parsley background, fill them with rice and unmold each onto a plate. Serve alongside an egg, a little tomato sauce.