Chop all the vegetables and add the garlic with oil in a wide pot over medium heat.

When it starts to brown, add the red bell pepper and carrot.

Next, add the green bell pepper and onion.

Finally, add the leek.

When everything is well sautéed, add the two tablespoons of tomato sauce and let it absorb some flavor.

Then add a cup of rice, the broth, and the bay leaf. Check the salt. Start with high heat and then lower it.

When all the water has evaporated, cover the pot and let it rest for 5 minutes. Meanwhile, fry the eggs in another pan. Serve with the fried egg on top and enjoy.