Eggs in Spanish Sauce

Name: Eggs in Spanish Sauce
Yield: Serves 6
Ingredients: 3 tblsp. grated Parmesan or process cheese; ½ c. buttered crumbs; 3 c. cooked rice (1 c. uncooked); 2 tblsp. flour; 6 eggs; ¾ tsp. salt; 1 tsp. sugar; 2 tblsp. butter or regular margarine; ½ small onion, sliced; 2 c. canned tomatoes; 3 whole cloves; ½ bay leaf

Preparation info

Serves
6

Difficulty
Easy

Appears in

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

Main course
Vegetarian

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.