Rice with cauliflower curry and egg

Cook the brown rice rice according to the instructions on the package. Cut small florets from the cauliflower.

Cut the onions coarse. Heat the olive oil in a stirring fruit the onions gently glassy. Put in the curry powder and cauliflower florets and fry for another 2 minutes until it smells nice. Add the tomato pieces with moisture and the vegetable stock. Smother the curry gently in 15-20 minutes. Let so much moisture evaporate that it becomes a nice sauce.

Meanwhile, boil the eggs almost hard in 8 minutes. Let them scare and peel. Halve the eggs just before serving. Finely chop the parsley. Stir in half of the parsley through the curry. Serve the rice with cauliflower curry in deep plates and place 3 half eggs on each plate. Sprinkle the fried onions and the remaining parsley.