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Cuban Eggs

8 large hard-cooked eggs
1 cup (4-ounces) shredded sharp cheddar cheese, divided use
3 tablespoons milk
1/2 teaspoon salt, optional
Dash pepper
1/2 cup chopped onion
1/2 cup chopped sweet green pepper
1 tablespoon butter
2 (8-ounce) cans tomato sauce
Hot cooked rice, optional
Parsley sprigs, optional

1. Preheat oven to 350ºF. 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 white with one heaping tablespoon yolk mixture. Place in 8 x 8 x 2-inch baking dish.
2. 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.

Makes 4 servings.

Adapted Recipe provided courtesy of the American Egg Board.