This is a weeknight meal built on a can of Dominican tomato paste, which is bright and tangy from citric acid rather than cooked down to sweetness. The paste becomes a quick sauce for eggs and rice, a humble combination that comes together in less than thirty minutes with what most kitchens hold.

Serves 2. 25 minutes, 15 at the stove.

About 680 calories a serving, 16 g protein, 106 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Start rice in a pot of salted water and set it to boil, about two cups.
2. While the water heats, dice one small onion fine and mince two cloves garlic. Warm two tablespoons oil in a skillet over medium heat and cook the onion and garlic together until soft, about three minutes, stirring often.3 min
3. Stir in six ounces tomato paste and two-thirds cup water, scraping the pan to loosen all paste. Let it bubble gently for five minutes, tasting and adding salt and pepper as you cook.5 min
4. When the rice has been in the pot for about fifteen minutes and the water is nearly absorbed, adjust the sauce seasoning one more time.
5. Crack two eggs into the tomato sauce and stir gently to break the yolks, simmering until they are cooked through, about three to four minutes. Check that the rice is tender and its liquid is gone.4 min
6. Spoon the rice into two bowls and top with the tomato sauce and eggs, scraping the pan to get every bit.

Note Swap diced bell pepper or a splash of vinegar if you have either. Leftovers keep four days refrigerated; reheat gently with a splash of water. Serve with hot sauce on the side and a green salad if one is at hand.