Baked Eggs On Spanish Rice Recipe

Name: Baked Eggs On Spanish Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice, uncooked; 2 1/2 cups tomatoes, cooked (canned is fine); 1/4 cup onion, minced; 3/4 teaspoon salt; 1 bay leaf; 2 whole cloves; 2 tablespoons butter, melted; 2 tablespoons flour; 1/4 cup cheese, grated; 1/2 cup breadcrumbs, buttered; 6 eggs

Servings: persons

1 cup rice, uncooked
2 1/2 cups tomatoes, cooked (canned is fine)
1/4 cup onion, minced
3/4 teaspoon salt
1 bay leaf
2 whole cloves
2 tablespoons butter, melted
2 tablespoons flour
1/4 cup cheese, grated
1/2 cup breadcrumbs, buttered
6 eggs

1
Preheat oven to 350F and grease a casserole dish very well.
2
Cook rice in boiling salted water until tender; drain and rinse with hot water.
3
Simmer tomatoes, onion, salt, bay leaf and cloves together for ten minutes; strain.
4
Blend butter with flour in saucepan and add the strained tomatoes slowly, stirring constantly.
5
Arrange a layer of rice in prepared casserole dish; make six depressions in the rice.
6
Place an egg in each depression, pour tomato sauce over all and sprinkle with cheese and bread crumbs.
7
Bake until eggs are set, about 15 minutes.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup rice, uncooked, 2 1/2 cups tomatoes, cooked (canned is fine), 1/4 cup onion, minced, 3/4 teaspoon salt, and more.

Yes, Baked Eggs On Spanish Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggs On Spanish Rice

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