Nutritional Info

Nutrition Facts

Serving Size 1 (57g)

Calories 103
Calories from Fat 59 (57%)
Amount Per Serving %DIV
Total Fat 6.5g 10%
Saturated Fat 3.7g 19%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 36.9mg 12%
Sodium 81.4mg 4%
Potassium 113mg 2%
Total Carbohydrate 7.4g 2%
Dietary Fiber 2.3g 9%
Sugars 0.2g
Protein 3.7g 7%

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Recipe Description
This layered egg and rice dish is topped with a creamy tomato sauce.  A lovely brunch ofering, or light supper meal.
Prep time
15 min
Cook time
40 min
Ready In
55 min


Serves Tool

Serves To:USMetric
5 1/2 Cup(c)  uncooked rice, rinsed
1   small onion, chopped
2 Tablespoon(T)  butter
36 Ounce(oz)  tomatoes, crushed
1 Teaspoon(t)  salt
1   bay leaf
6   cloves
3 Tablespoon(T)  fat
3 Tablespoon(T)  flour
7   eggs
1/2 Cup(c)  cheese, grated
1 Cup(c)  buttered breadcrumbs


Cook the rice covered in a large quantity of boiling, salted water for about 20 minutes.  Drain, wash in hot water, and drain again well.  Prepare sauce by cooking onion in butter until translucent.  Add tomatoes and seasonings and cook for 10 minutes.  Remove bay leaf and cloves and thicken with the blended fat and flour.  Make a layer of rice in a shallow greased baking dish, crack the eggs carefully on the rice, pour the hot sauce over the eggs, sprinkle over the top the grated cheese mixed with the breadcrumbs, and bake in a moderate 350° F oven until the eggs are set.  Serve at once.

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