Baked Eggs on Spanish Rice Recipe

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Baked Eggs on Spanish Rice
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  1. Preheat oven to 350F and grease a casserole dish very well.
  2. Cook rice in boiling salted water until tender; drain and rinse with hot water.
  3. Simmer tomatoes, onion, salt, bay leaf and cloves together for ten minutes; strain.
  4. Blend butter with flour in saucepan and add the strained tomatoes slowly, stirring constantly.
  5. Arrange a layer of rice in prepared casserole dish; make six depressions in the rice.
  6. Place an egg in each depression, pour tomato sauce over all and sprinkle with cheese and bread crumbs.
  7. Bake until eggs are set, about 15 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 284.59 Kcal (1192 kJ)
Calories from fat 95.47 Kcal
% Daily Value*
Total Fat 10.61g 16%
Cholesterol 177.52mg 59%
Sodium 528.12mg 22%
Potassium 258.19mg 5%
Total Carbs 36.04g 12%
Sugars 2.57g 10%
Dietary Fiber 1.63g 7%
Protein 11.1g 22%
Vitamin C 9.2mg 15%
Iron 2.6mg 15%
Calcium 99mg 10%
Amount Per 100 g
Calories 158.48 Kcal (664 kJ)
Calories from fat 53.16 Kcal
% Daily Value*
Total Fat 5.91g 16%
Cholesterol 98.86mg 59%
Sodium 294.09mg 22%
Potassium 143.78mg 5%
Total Carbs 20.07g 12%
Sugars 1.43g 10%
Dietary Fiber 0.91g 7%
Protein 6.18g 22%
Vitamin C 5.1mg 15%
Iron 1.5mg 15%
Calcium 55.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
  • 8

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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