Cook Book Recipe

Baked Eggs on Spanish Rice

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Ingredients:
1 cup cooked rice
2 ½ cups cooked or canned tomatoes
½ small onion, sliced
¾ teaspoon salt
1-teaspoon vetsin
2 tablespoons melted butter
6 eggs
2 tablespoon grated cheese
½ cup buttered breadcrumbs
Procedure:
Cook the rice. Simmer tomatoes, onion, salt and vetsin, for ten minutes. Put through strainer, pressing through as much as pulp as possible.
Blend flour and butter in saucepan, add tomatoes, stirring constantly. Cook till thickened.
Arrange layer of rice in greased casserole and make 6 depressions in rice.
Open and drop an uncooked egg into each depression. Pour tomato sauce over all and sprinkle with cheese and buttered breadcrumbs.
Bake in moderate oven (350°F) until eggs are firm, about 15 minutes. Makes 6 servings.