Chorizo Tomato Rice Egg Tray Bake

Step 1:
Preheat oven to 400°F (200°C).

Step 2:
In a large bowl, combine rice, onion, green pepper, broth, tomatoes, paprika, and salt, stirring well.

Step 3:
Pour mixture into a large, rimmed baking sheet, spreading to an even layer. Carefully place onto oven rack and cover with an inverted baking sheet of the same size or foil. Bake for 40 minutes or until rice is tender.

Step 4:
Remove from oven and stir in chorizo, peas, olives, and 2 tbsp (30 mL) parsley. Spread out on the sheet. Make eight shallow wells in the rice and crack one egg into each well.

Step 5:
Bake, uncovered, for 7 to 10 minutes or until eggs are cooked to desired doneness.

Step 6:
Season with pepper to taste and garnish with parsley and lemon wedges.