Eggs on Spanish Rice

By daelmore@hotmail.com

Eggs on Spanish Rice
Ingredients
  • 2 cups long grain rice (cooked)

  • 6 oz can tomato paste

  • 11/2 cups water

  • 1/2 cup onion (chopped)

  • 1/2 tsp salt

  • 1 bay leaf

  • 2 cloves

  • 2 tbs butter (melted)

  • 2 tbs all-purpose flour

  • 6 eggs

Directions
  1. Arrange rice in layer on bottom of well greased baking dish.

  2. Spanish Sauce:

  3. Combine tomato paste, water, onion, salt, bay leaf, and cloves in saucepan.

  4. Cook and stir over medium heat for 10 minutes until well blended. Remove bay leaf and cloves. Blend in the butter, flour and cook for while stirring until smooth and thickened. Make 6 indentations in the rice and break an egg into each indentation. Pour sauce over eggs and rice. Bake @ 350 degrees for 15 - 20 minutes until eggs are firm but not hard. Dish is best served HOT!


Nutritional Facts

Servings
6
Calories
148
Carbs
16 g

breakfast