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Eggs On Spanish Rice

Diabetic.Foodie's picture
  Long-grain rice 2 Cup (32 tbs), cooked
  Tomato paste 6 Ounce
  Water 1 1⁄2 Cup (24 tbs)
  Onion 1⁄2 Cup (8 tbs), chopped
  Salt 1⁄2 Teaspoon
  Bay leaf 1
  Whole cloves 2
  Butter 2 Teaspoon, melted
  All purpose flour 2 Teaspoon
  Eggs 6

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Eggs On Spanish Rice Recipe