Spiced rice with kippers & poached eggs Recipe

Rinse the rice under cold water until the water runs clear. Drain well.

In a large saucepan, bring the vegetable broth to a boil. Add the rice and reduce the heat to low. Cover and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.

In a small bowl, mix together the cumin, coriander, paprika, turmeric, cayenne pepper, and salt.

Heat a skillet over medium heat and add the kippers. Sprinkle half of the spice mixture over the kippers and cook for 2-3 minutes on each side until heated through. Remove from the skillet and set aside.

In the same skillet, crack the eggs one at a time and cook them to your desired level of doneness.

Fluff the cooked rice with a fork and sprinkle with the remaining spice mixture. Stir well to combine.

To serve, divide the spiced rice onto plates. Top each plate with a smoked kipper and a poached egg. Garnish with chopped fresh cilantro.