Baked Eggs On Spanish Rice Recipe

Ingredients for Baked Eggs On Spanish Rice

• 1 cup long-grain rice
• 1 (28 ounce) can crushed tomatoes
• 1 medium onion, chopped
• 1 teaspoon salt
• 1 bay leaf
• Whole Cloves
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup shredded cheddar cheese
• Breadcrumbs
• 6 large eggs

How to Make Baked Eggs On Spanish Rice

1. Preheat oven to 350°F (175°C). Generously grease a small (approximately 8x8 inch) casserole dish.
2. Cook 1 cup of rice in 2 cups of boiling salted water until tender (about 15-20 minutes).
3. Drain the rice thoroughly and rinse with hot water.
4. In a saucepan, simmer 1 (28 ounce) can crushed tomatoes, 1 medium chopped onion, 1 teaspoon salt, 1 bay leaf, and 2 cloves for 10 minutes.
5. Remove the bay leaf and strain the tomato mixture.
6. In a separate saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour until smooth. Gradually whisk in the strained tomato mixture, stirring constantly until thickened.
7. Spread the cooked rice evenly in the prepared casserole dish.
8. Create 6 indentations in the rice, making sure they are deep enough to hold an egg.
9. Carefully crack one egg into each indentation.
10. Pour the tomato sauce evenly over the eggs and rice. Sprinkle with 1/2 cup of shredded cheddar cheese and 1/4 cup of bread crumbs.
11. Bake for 15-20 minutes, or until the eggs are set and the cheese is melted and bubbly.