Empty the oil from atleast one of the tins of tuna into a saucepan and heat over medium heat. If there is not enough oil add the oil from the second tuna tin.

Add the onions and bay and fry for 2-3 minutes until softened then add the garlic and fry for another minute or so until fragrant (careful not to burn).

Next add the carrots and tomatoes, fry for another few minutes. Then add the tomato pulp and mix everything well together.

Next add the mushrooms and allow to cook for another 5-8 minutes, stirring occasionally.

Add the water and allow to boil for a minute. Season with salt and pepper.

Add the rice (previously rinsed through water to get rid of some of the starch). Add more boiling water as needed if it starts to dry out at any point. Stir occasionally.

Once the rice is cooked. Flake the tuna with a fork and add to the rice and mix everything well. Reduce heat slightly.

Sprinkle with the parsley then break the eggs onto the top of the rice. Allow the eggs to cook, you want the egg whites to be cooked through, while the yolks are still runny.

Season the eggs with a pinch of salt and pepper and serve right away.