Eggs in Spanish Sauce Recipe

Summary

Preparation Time5 MinCooking Time45 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
Main IngredientInterest Group

Ingredients

 Canned tomatoes2 Cup (32 tbs)
 Onion1⁄2 Small, sliced
 Bay leaf1⁄2
 Cloves3
 Sugar1 Teaspoon
 Salt3⁄4 Teaspoon
 Butter/Margarine2 Tablespoon
 Flour2 Tablespoon
 Cooked rice3 Cup (48 tbs) (1 cup uncooked)
 Eggs6
 Grated cheese3 Tablespoon
 Buttered crumbs1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 483 Calories from Fat 157

% Daily Value*

Total Fat 18 g27.2%

Saturated Fat 8.3 g41.5%

Trans Fat 0 g

Cholesterol 343.2 mg

Sodium 853.9 mg35.6%

Total Carbohydrates 61 g20.2%

Dietary Fiber 3.6 g14.3%

Sugars 2.8 g

Protein 21 g41.9%

Vitamin A 29.9% Vitamin C 21.7%

Calcium 22% Iron 30.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Pre-heat oven at 350°.

MAKING
2. In a saucepan, simmer tomatoes, onions, spices, sugar and salt for 10 minutes. Strain the liquid to get the sauce.
3. In another saucepan, melt butter.
4. Add flour and mix it well.
5. Add tomato mixture; cook until thickened, stirring it constantly.
6. Grease a shallow 2 ½ quart casserole with butter. Spread rice in it and make six holes on this layer.
7. Break an egg and pour it over each hole.
8. Pour sauce.
9. Sprinkle cheese and buttered crumbs over it.
10. Bake it in moderate oven at 350° for 20 minutes, or until eggs are firm.

SERVING
11. Serve Eggs in Spanish Sauce with toasted bread.
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