Eggs in Spanish Sauce

Preparation info

  • Difficulty

    Easy

  • Serves

    6

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve with a green vegetable

Ingredients

  • 2 c. canned tomatoes
  • ½ small onion, sliced
  • ½ bay leaf
  • 3 whole cloves
  • 1 tsp. sugar
  • ¾ tsp. salt
  • 2 tblsp. butter or regular margarine
  • 2 tblsp. flour
  • 3 c. cooked rice (1 c. uncooked)
  • 6 eggs
  • 3 tblsp. grated Parmesan or process cheese
  • ½ c. buttered crumbs

Method

  • Simmer tomatoes, onion, spices, sugar and salt 10 minutes. Strain.
  • Melt butter and blend in flour. Add tomato mixture; cook until thickened, stirring constantly.
  • Spread rice in greased shallow 2½-qt. casserole, making six hollows in it with tablespoon. Break an egg into each nest.
  • Carefully pour sauce over all. Sprinkle with cheese and crumbs.
  • Bake in moderate oven (350°) 20 minutes, or until eggs are firm.