In a large pot over medium-high heat, heat a little bit of olive oil. Once hot, add your diced onions, red peppers, and garlic and sautee for five minutes.

If you are adding chorizo to the dish, which is completely optional, add it to your sofrito after it has been sauteed. Cook for about five minutes, until the oils of the chorizo start to seem out.

Afterwards, add your white rice and allow it to soak up all the oils from the chorizo and sofrito. This typically takes about three minutes. You will notice that the rice starts to become slightly crispy towards the end and the pot is slightly more dry. At this point you know that it’s safe to add the liquids.

After your rice has soaked up all the oils. Add your chicken broth, tomato sauce, and spices. Stir to combine and allow it to come to a boil.

While your rice is cooking, fry your egg. Heat up a non-stick (so you don’t have to add oil; it is slightly healthier) frying pan over low-medium heat. Once hot, add the egg and once the whites have been halfway cooked (about 30 seconds), I add a tablespoon of water to the pan and cover it until all the water has evaporated (about 45 seconds) and the egg is fully cooked yet the yolk is still soft.

Once everything has been cooked, serve the rice with an egg on top and enjoy!