Egg moqueca

Method

1. Fluffy white rice (arroz branco soltinho): boil 750 ml of water in a kettle. In a medium pan over medium heat, warm the sunflower oil and soften one of the onions, finely chopped, and 1 chopped garlic clove with a pinch of salt for about 2 minutes. Add the 300 g of long-grain rice and stir for 1 minute until every grain is coated in fat. Pour in the boiling water, add 1 teaspoon of salt, stir once and cook uncovered over medium heat for about 7 minutes, until the water drops to the level of the rice. Lower the heat, partly cover and cook 8 more minutes until dry. Turn off the heat, cover tightly, rest 5 minutes and fluff with a fork.
2. While the rice cooks, cut the peppers into 2 cm squares, the tomatoes into seeded wedges and the other onion into 2 cm cubes. Chop the rest of the garlic and the coriander stems (keep the leaves whole). Open the chillies (ideally large red ones, close to Brazilian dedo-de-moça), scrape out the seeds and slice them thinly.
3. In a deep frying pan or wide shallow pot (clay, if you have one) over medium heat, warm 1 tablespoon of olive oil and soften the onion with a pinch of salt for 2 minutes. Add the chilli, garlic and coriander stems and cook 2 more minutes.
4. Add the rest of the olive oil and the peppers with a pinch of salt and cook for 4 minutes until tender. Add the tomatoes and stir.
5. Add the coconut milk, 120 ml of water, the dendê oil and 1 teaspoon of salt. When it boils, lower the heat and simmer for 2 minutes.
6. Crack the eggs one at a time into a small bowl and slide them into the broth, spaced apart, without breaking the yolks. Season each egg with a pinch of salt, cover and cook over low heat for 7 minutes, until the whites set and the yolks are creamy. Do not stir: shake the pan if needed.
7. Scatter the coriander leaves and serve in the pan, with the rice alongside to spoon the broth over.