Spanish Rice with Ground Beef and Eggs

I found this interesting recipe for Spanish Rice and tried it the other night.  It turned out to be yummy and I will be making it again.  The eggs add an extra dimension to this dish!

Spanish Rice with Ground Beef and Eggs

1 can (28 oz) whole peeled plum tomatoes
1 Tablespoon extra-virgin olive oil
1 pound ground chuck
1 green (yellow, orange,red) pepper, coarsely chopped
2 cloves garlic, minced
1 medium white onion, chopped
Coarse salt
1 teaspoon Worcestershire sauce
1 1/2 cups long-grain white rice
1 1/4 cups low-sodium chicken broth or water
4 eggs

Drain tomatoes, reserving juices; pulse in food processor until finely chopped.  Preheat oven to 400 degrees. Heat a large, deep oven-proof skillet over medium-high heat; swirl in oil.  Add chuck and cook, stirring occasionally, until browned, 7 to 8 minutes.  Add pepper, garlic, onion and 2 teaspoons salt; cook, stirring occasionally, until onion is softened, 4 to 5 minutes.  Stir in Worcestershire, scraping up browned bits.  Add tomatoes; cook 3 minutes.  Stir in rice, broth, and tomato juices.  Bring to a simmer, cover, reduce heat to low, and simmer until rice is tender, about 17 minutes. 

Stir rice mixture; make 4 wells and crack 1 egg into each.  Season with salt, cover, and bake until whites are set and yolks cooked as desired, 6 to 8 minutes.  Serve immediately.