We have chickens, so we usually have a lot of eggs :) I'm always on the lookout for new egg recipes. Tonight we tried one that is DELICIOUS! It is from my favorite 1959 Farm Journal's Country Cookbook.
I doubled the recipe and used 14 eggs with it.
Here's the basic recipe ( I tweaked it a bit, here's what I did):
Make some rice, enough that there'll be about 5 cups cooked rice.
While the rice is cooking, in a saucepan mix up 2 cans of diced tomatoes, one large onion (sliced thin), 1 bay leaf, 2 tsp sugar, 2 tsp salt, some pepper -- and COOK on medium for awhile till the onion is soft (I just cooked it till the rice was done)
When the rice is done, put it into a cake pan or casserole dish (I used 1 9x13 and 1 smaller cake pan). Make divots in the rice and crack an egg into each of the divots.
Pour the tomato mixture over the rice and eggs.
Sprinkle with cheese (I was pretty liberal with my sprinking--we like cheese :) :) )
Cover the top with buttered bread crumbs (basically melt some butter in a frying pan and mix in bread crumbs, mix and cook till toasted)
Bake in 375* oven for 20 minutes.
It is DELICIOUS and everyone gobbled it up!! We will definitely be making this again!
(**oh, my husband likes meat with EVERY SINGLE MEAL so I made some sausage to go along with it -- but he liked this so much I doubt he'd have missed the meat had I not made it. Haha, just kidding...he would have. :) )
See more "E" themed posts here!