Super easy and healthy!
1 c brown rice, cooked
4 poached eggs
12 halves, slow roasted tomatoes (recipe below)
2 avocados, sliced
Preheat oven to 350. Slice tomatoes in half, season with salt and pepper and spray with olive oil. Bake for 1 hour until browned and collapsed. You store in fridge for up to a week.
Place rice in the bottom of a bowl, top with tomatoes, Avocado, egg and drizzle with Basil salsa.