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Wednesday, October 27, 2010

Baked Eggs on Spanish Rice

1 cup uncooked rice
2 1/2 cups cooked or canned tomatoes
1/2 small onion, sliced
3/4 teaspoon salt
1 teaspoon vetsin
2 tablespoons melted butter
6 eggs
2 tablespoons grated cheese
1/2 cup buttered bread crumbs

Cook the rice. Simmer tomatoes, onion, salt and vetsin, for ten minutes. Put through as much 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 depression. Pour tomato sauce over all and sprinkle with cheese and buttered bread crumbs. Bake in moderate oven(350°F.) until eggs are firm, about 15 minutes. Makes 6 servings.

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