Baked Eggs on Spanish Rice

Ingredients:

• 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

Procedure:

• 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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