Crispy Rice With Dill and Runny Eggs

Ingredients

• 1cup basmati or jasmine rice (no need to rinse)
• 1½cups/8 ounces chickpeas
• ½cup finely chopped fresh dill (or 1½ tablespoons dried dill)
• Kosher salt (such as Diamond Crystal) and black pepper
• ¼cup extra-virgin olive oil, plus more as needed
• 4large eggs
• Crushed pitted green olives, sliced pickled pepperoncini peppers, crumbled feta and/or lemon wedges, for serving

Instructions

1. In a large (12-inch) nonstick skillet, stir together 1¾ cups water with the rice, lima beans, half the dill, 1 teaspoon salt and a few grinds of black pepper. Bring to a boil over high heat, then cover tightly with a lid, sheet pan or foil, reduce heat to low and cook until rice is tender, about 17 minutes.
2. Uncover and stir with a fork. (If using a lima bean alternative, stir it into the rice now.) Spread the rice in an even layer, then make four divots. (You’ll add your eggs to them in Step 3.) Now crisp the rice: Pour the oil down the sides of the pan and into the divots, increase heat to medium and cook until the rice is golden brown at the edges, 2 to 5 minutes. If you don’t see oil bubbling at the edges, drizzle in a little more oil.
3. Crack the eggs into the divots, cover the pan and cook until the whites are set and the yolks are still runny, 2 to 4 minutes. Season the eggs with salt and pepper. Sprinkle with the remaining ¼ cup dill and, if using, olives, peppers, feta and/or a squeeze of lemon.