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Cuban Eggs

Cuban EggsA unique and satisfying dish using hard-boiled eggs. A great way to use up those extra hard-boiled eggs from Easter, too!

Recipe Ingredients:

8 large hard-boiled eggs
1 cup 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)

Cooking Directions:

  1. Preheat oven to 350ºF.
  2. Cut eggs in half lengthwise. Remove yolks and set whites aside.
  3. 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.
  4. 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.
  5. Serve over rice and garnish with parsley, if desired.

Makes 4 servings.

Recipe provided courtesy of the American Egg Board.