Eggs with Saffron Rice

Ingredients

 * 2 cups raw rice
 * 4 cups chicken stock (look up directions for preparation)
 * 2 pinches of saffron threads
 * 2 tablespoons vinegar
 * 4 eggs
 * 1 ½ cups canine curry sauce (look up directions for preparation)

Directions

 * 1) In a large pot, boil the rice and chicken stock. Add in the saffron then cover the pot and reduce the heat to low to allow it to simmer for 20 minutes approximately until rice is soft.
 * 2) In a separate frying pan or skillet, simmer enough water to be able to cover the eggs, then, add in vinegar. Break eggs into the skillet one by one and allow them to simmer in the liquid. Poach these for 5 minutes. In the meanwhile, put the cooked rice onto a dish. Take out the eggs from the liquid with a big spoon and put these over the rice. Pour the curry sauce on top and serve.

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