CUBAN EGGS

Cuban Eggs image

This dish could be used for breakfast or brunch. It makes a fast breakfast because you could cook your eggs and sauce the night before, and reheat the next morning.

Provided by Miss Annie

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 hard-boiled eggs
1 cup shredded sharp cheddar cheese, divided (4 oz.)
3 tablespoons nonfat milk
1/2 teaspoon salt (optional)
1 dash pepper
1/2 cup chopped onion
1/2 cup chopped sweet green pepper
1 tablespoon butter
2 (8 ounce) cans no-salt-added tomato sauce
hot cooked rice (optional)
parsley sprig (optional)

Steps:

Preheat oven to 350°F.
Cut eggs in half lengthwise.
Remove yolks and set 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 half egg 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.

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