In a frying pan, fry the previously chopped rabbit.
A little before setting it aside, we add the sausage and the white cut into pieces. Then add the grated tomato to the frying pan giving it a few laps.
Add water to cover all the ingredients, letting it boil until the rabbit softens, seasoning it later and adding a pinch of saffron, add the rice to the pan (a handful per person) along with the chickpeas.
When the rice lacks 7-8 minutes to separate it, add the well-beaten eggs, putting it in the oven to gratin until the eggs curdle and it is golden brown.
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