Eggs On Spanish Rice Recipe
Personally, I think that this Eggs On Spanish Rice recipe is the best in the world, that is why I am excited about sharing this with you. Even though Eggs On Spanish Rice is a Main Dish I relish it any time of the day. Was it you or the fragrance of Eggs On Spanish Rice that you are cooking that has dragged me to the kitchen?, were my husband's words.
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.
