1. Cook the Rice:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add 1 cup of rice and stir for 2-3 minutes until lightly toasted.
• Pour in 2 cups of hot water and season with a pinch of salt.
• Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.

2. Prepare the Vegetables:

• In the same skillet, heat another tablespoon of olive oil.
• Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
• Stir in 200 g of chopped tomatoes and cook for 3-4 minutes until softened.
• Add 1/2 cup of chopped green onion and 1/2 cup of parsley, mixing well.

3. Combine the Rice and Vegetables:

• Once the rice is cooked, return it to the skillet with the sautéed vegetables.
• Mix thoroughly and spread the mixture evenly across the skillet. Season with salt to taste.

4. Prepare the Yogurt Sauce:

• In a small bowl, whisk together 3 tablespoons of yogurt and 2 tablespoons of flour until smooth.
• Pour the yogurt sauce evenly over the rice and vegetable mixture.

5. Cook the Eggs:

• Use a spoon to create four small wells in the rice mixture.
• Crack one egg into each well.
• Cover the skillet and cook on low heat for 5-7 minutes, or until the eggs reach your desired doneness.

6. Garnish and Serve:

• Remove the skillet from heat. Sprinkle with additional parsley and green onions for garnish.
• Serve hot, directly from the skillet. Enjoy!