Sunday, February 19, 2012

Baked Eggs on Spanish Rice

baked eggs on Spanish rice
  • 1 cup uncooked rice
  • 2 1/2 cups cooked or canned tomatoes
  • 1/2 small onion, sliced
  • 3/4 teaspoon salt
  • 2 tablespoons melted butter
  • 6 eggs
  • 2 tablespoons grated cheese
  • 1/2 cup buttered bread crumbs

  • Cook the rice.
  • Simmer tomatoes, onion and salt, for ten minutes.
  • Put through strainer, pressing through as much pulp as possible.
  • Blend flour and butter in saucepan, add tomatoes, stirring constantly. Cook till thickened.
  • Arrange layer of rice in greased casserole and make 6 depressions in rice.
  • Open and drop an uncooked egg into each depression.
  • Pour tomato sauce over all and sprinkle with cheese and buttered bread crumbs.
  • Bake in moderate oven (350° F.) until eggs are firm, about 15 minutes.
Makes 6 servings

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