Baked Eggs On Spanish Rice

Recipe By:
Mousse
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  • Total Time 15 min Ico-add
  • Yield 6 Servings
  • Level Medium

Baked Spanish rice with eggs is great as maindish.
 

Ingredients

  • 1 cup uncooked rice
  • 2 1/2 cups cooked tomatoes
  • 1/2 small onion, sliced
  • 3/4 teaspoon salt
  • 1 bay leaf, 2 cloves
  • 2 tablespoons melted butter
  • 2 tablespoons flour
  • 6 eggs
  • 2 tablespoons grated cheese
  • 1/2 cup buttered crumbs
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Directions

  1. 1. Cook rice in boiling salted water until tender, drain and rinse with hot water.
  2. 2. Simmer tomatoes, onion, salt, bay leaf and cloves together for 10 minutes. Strain.
  3. 3. Blend butter with flour in saucepan and add strained tomatoes stirring constantly. Cook until thickened.
  4. 4. Arrange layer of rice in greased casserole and make 6 depressions in the rice.
  5. 5. Place an egg in each depression. Pour tomato sauce over all and sprinkle with cheese and bread crumbs.
  6. 6. Bake in moderate oven (350 o F.) until eggs are firm, about 15 minutes.