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Eggs in Spanish Sauce

Farm.Fares's picture
Ingredients
  Canned tomatoes 2 Cup (32 tbs)
  Onion 1⁄2 Small, sliced
  Bay leaf 1⁄2
  Cloves 3
  Sugar 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
  Flour 2 Tablespoon
  Cooked rice 3 Cup (48 tbs) (1 cup uncooked)
  Eggs 6
  Grated cheese 3 Tablespoon
  Buttered crumbs 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Pre-heat oven at 350°.

MAKING
2. In a saucepan, simmer tomatoes, onions, spices, sugar and salt for 10 minutes. Strain the liquid to get the sauce.
3. In another saucepan, melt butter.
4. Add flour and mix it well.
5. Add tomato mixture; cook until thickened, stirring it constantly.
6. Grease a shallow 2 ½ quart casserole with butter. Spread rice in it and make six holes on this layer.
7. Break an egg and pour it over each hole.
8. Pour sauce.
9. Sprinkle cheese and buttered crumbs over it.
10. Bake it in moderate oven at 350° for 20 minutes, or until eggs are firm.

SERVING
11. Serve Eggs in Spanish Sauce with toasted bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes
Servings: 
4

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Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 483 Calories from Fat 157

% Daily Value*

Total Fat 18 g27.2%

Saturated Fat 8.3 g41.5%

Trans Fat 0 g

Cholesterol 343.2 mg114.4%

Sodium 853.9 mg35.6%

Total Carbohydrates 61 g20.2%

Dietary Fiber 3.6 g14.3%

Sugars 2.8 g

Protein 21 g41.9%

Vitamin A 29.9% Vitamin C 21.7%

Calcium 22% Iron 30.8%

*Based on a 2000 Calorie diet

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Eggs In Spanish Sauce Recipe