Eggs On Spanish Rice Recipe
Ingredients
2 cup long-grain rice, cooked
6 oz. tomato paste
1 1/2 cup water
1/2 cup onion, chopped
1/2 tsp salt
1 bay leaf
2 whole cloves
2 tsp butter, melted
2 tsp all-purpose flour
6 eggs
Directions
Arrange rice in layer on bottom of well-greased baking dish.
To make the Spanish sauce, combine tomato paste, water, onion, salt, bay leaf, and cloves in a saucepan.
Cook and stir over medium heat for 10 minutes or until well blended and hot; remove bay leaf and cloves.
Blend in the butter and flour; cook and stir until mixture is smooth and thickened.
Make 6 hollows or indentations in the rice and break an egg into each indentation.
Pour the sauce over eggs and rice.
Bake at 350°F (175°C) for 15 to 20 minutes or until eggs are firm but not hard.
To make the Spanish sauce, combine tomato paste, water, onion, salt, bay leaf, and cloves in a saucepan.
Cook and stir over medium heat for 10 minutes or until well blended and hot; remove bay leaf and cloves.
Blend in the butter and flour; cook and stir until mixture is smooth and thickened.
Make 6 hollows or indentations in the rice and break an egg into each indentation.
Pour the sauce over eggs and rice.
Bake at 350°F (175°C) for 15 to 20 minutes or until eggs are firm but not hard.
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