Ingredients for Baked Eggs On Spanish Rice
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How to Make Baked Eggs On Spanish Rice
- Preheat oven to 350°F (175°C). Generously grease a small (approximately 8x8 inch) casserole dish.
- Cook 1 cup of rice in 2 cups of boiling salted water until tender (about 15-20 minutes).
- Drain the rice thoroughly and rinse with hot water.
- 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.
- Remove the bay leaf and strain the tomato mixture.
- 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.
- Spread the cooked rice evenly in the prepared casserole dish.
- Create 6 indentations in the rice, making sure they are deep enough to hold an egg.
- Carefully crack one egg into each indentation.
- 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.
- Bake for 15-20 minutes, or until the eggs are set and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
12g
Fat
24g
Carbs
12g
