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About the Dish

  • Brown Rice

    Brown Rice

  • Yellow Onion

    Yellow Onion

  • Carrot


  • Sun-Dried Tomatoes

    Sun-Dried Tomatoes

  • Braising Mix

    Braising Mix

  • Eggs


  • PeachDish Salt

    PeachDish Salt


Make the rice: In a small saucepan with a lid, combine rice and 1 cup water. Place on high heat, and bring to a simmer. Cover, turn heat down to low, and cook 40-45 minutes, or until all liquid has been absorbed and rice is tender. Remove from heat and keep covered.
While the rice cooks, prepare your mise en place: Cut or tear braising greens into 3-inch pieces. Peel and dice onion. Peel and mince garlic. Cut carrot in half lengthwise, then thinly slice crosswise. Roughly chop dried tomato.
Heat a large skillet over medium-high heat, and add olive oil. When oil is hot add onion and garlic. Cook, stirring occasionally, 3-4 minutes, or until tender and lightly browned.
Add carrot, dried tomato, and remaining 1/4 cup water. Cook, stirring, 2-3 minutes more.
Stir in the greens. Cover and cook 3-4 minutes to wilt the greens.
Reduce heat to medium, uncover the pan, and make 4 equally spaced depressions, each 2-3-inches wide.
Crack an egg into each depression. Season the whole skillet with PeachDish salt. Cover and steam 3-5 minutes, depending on your desired doneness. For a runny yolk, the egg’s center should still jiggle slightly when the pan is gently shaken
Uncover rice and fluff with a fork. Divide rice between 2 plates, and top with eggs and greens. Enjoy!