Baked Eggs On Spanish Rice Recipe

Experience a delightful twist on classic shirred eggs! This recipe, inspired by the Western Chapter of the United States Regional Cookbook (Culinary Arts Institute of Chicago, 1947), features perfectly baked eggs nestled on a bed of flavorful Spanish rice. Serve with crispy toasted English muffins or crusty bread for a truly satisfying and memorable meal. This comforting dish is perfect for a weekend brunch or a light supper.

Prep Time 20 mins

Cook Time 35 mins

Calories 301.4 kcal

Protein 23g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Baked Eggs On Spanish Rice

1 cup uncooked rice
1 (28 ounce) can crushed tomatoes
1 medium onion, chopped
1 teaspoon salt
1 bay leaf
2 whole cloves
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup shredded cheddar cheese
1/4 cup dry bread crumbs
6 large eggs
2 cups boiling water

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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

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Frequently Asked Questions

How long does it take to make Baked Eggs On Spanish Rice?

Baked Eggs On Spanish Rice takes about 55 minutes from start to finish — roughly 20 minutes to prepare and 35 minutes to cook.

How many calories are in Baked Eggs On Spanish Rice?

Baked Eggs On Spanish Rice has approximately 301.4 calories per serving, with about 23 g protein, 12 g carbohydrates and 16 g fat.

What ingredients do I need for Baked Eggs On Spanish Rice?

The key ingredients for Baked Eggs On Spanish Rice are Rice, Tomatoes, Onion, Salt, Bay Leaf, Whole Cloves. See the full list with measurements above.