Budget Rice, Cabbage and Egg Skillet Bake with Garlic Bread Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease an oven-safe skillet or a medium baking dish with a little of the vegetable oil.

2. 2

   2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the onion and 3 chopped garlic cloves; cook for 2 to 3 minutes until fragrant.

3. 3

   3. Add the shredded cabbage, half of the salt, the black pepper, and 1/2 teaspoon of sweet paprika. Cook for 6 to 8 minutes, stirring, until the cabbage softens and reduces in volume.

4. 4

   4. Add the chopped tomato, 1/2 teaspoon dried oregano, and the water. Cook for 3 to 4 minutes more until the tomato softens and creates a juicy mixture.

5. 5

   5. Remove from the heat and combine the cooked white rice with the sautéed vegetables. Add the lightly beaten eggs and mix well so everything is evenly distributed.

6. 6

   6. Transfer the mixture to the baking dish or, if using an oven-safe skillet, smooth it out in the same pan. Sprinkle the grated cheese over the top.

7. 7

   7. In a bowl, mix the day-old bread cubes with the remaining tablespoon of vegetable oil, 1 finely grated or minced garlic clove, the rest of the sweet paprika, the rest of the dried oregano, and a pinch of salt. Scatter this seasoned bread over the cheese layer.

8. 8

   8. Bake at 200 °C / 400 °F for 18 to 22 minutes, until the top is golden, the cheese is melted, and the center is set.

9. 9

   9. Let it rest for 5 minutes before serving so the bake can firm up. Serve hot.