Fill a large sauce pan with cold water to at least a 3-inch deph (7.5 cm), add in a generous ½ tbsp white wine vinegar and heat it with a high heat

Meanwhile, heat a large fry pan with a medium-high heat and add in a generous 2 tbsp extra virgin olive oil, after 1 minute add in ½ onion finely diced and 3 coves garlic finely minced, mix with the olive oil, after 2 minutes add in one 15 ounce can of diced tomatoes (drained into a sieve first), a generous ½ tsp of sweet smoked paprika, ¼ tsp saffron threads and a pinch of sea salt & black pepper, mix together, after 1 minute add in 1 cup of round rice and mix so everything is well mixed together, then add in 3 cups of vegetable broth, give it a quick mix so everything is evenly distributed

While the rice is cooking, the water in the sauce pan should be boiling, lower the fire to a low to low-medium heat so you end up with a simmer, using a whisk create a whirpool in the water and then add in 1 egg (before I added the egg I added it into a fine sieve to remove any of the runny egg whites), after 3 minutes the egg should be perfectly poached, using a slotted spoon, gently remove and transfer to a dish with paper towels, poach another egg in the same method

About 8 to 10 minutes since we added the broth into the pan, lower the fire to a low-medium heat, let it simmer for 4 to 5 minutes or until all the broth has been incorporated into the rice

To assemble the dish, add some of the tomato rice into a dish, place a poached egg over the rice, sprinkle with freshly chopped chives and add a kiss of freshly cracked black pepper over the egg, enjoy!