Eggs in Spanish Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve with a green vegetable


  • 2 c. canned tomatoes
  • ½ small onion, sliced
  • ½ bay leaf


  • 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.