CUBAN EGGS RECIPE HALLTASTE

CUBAN EGGS

• 8 hard−cooked eggs
• 1 cup (4 oz.) shredded sharp
• Cheddar cheese, divided
• 3 tablespoons non−fat milk
• 1/2 teaspoon salt, optional
• Dash pepper
• 1/2 cup chopped onion
• 1/2 cup chopped sweet green pepper
• 1 tablespoon butter
• 2 cans (8 oz. each) no−salt−added tomato sauce
• Hot cooked rice, optional
• Parsley sprigs, optional

Preheat oven to 350ºF. Cut eggs in half lengthwise. Remove yolks and whites aside. In small bowl, mash yolks with fork. Stir in 1/2 cup of cheese, milk, salt, and pepper until well blended. Fill each white with one heaping tablespoon yolk mixture. Place in 8x8x2−inch baking dish.

In medium saucepan over medium heat, cook onion and pepper in butter until crisp−tender, about 3 minutes. Stir in tomato sauce and bring to boiling. Pour over eggs. Sprinkle with remaining cheese. Bake until hot and bubbly and cheese is melted, about 15 minutes. Serve over rice and garnish with parsley, if desired.