Stuffed baked eggs

Yield: 4 Servings

Measure Ingredient
6 \N Hard boiled eggs
\N \N Grated American cheese
½ \N Stick butter; melted
½ large Onion; chopped
2 tablespoons Green pepper; chopped
½ can Tomato paste
1 can Tomato sauce
2 tablespoons Parsley; chopped
\N \N Salt & pepper
1 cup Water

Cut eggs lengthwise; remove yolks, mash and stuff back into whites according to your favorite recipe. Set aside.

Cook onions and green pepper in butter until transparent. Add tomato paste and sauce; cook until tomato separates from grease. Add water and cook slowly for about 20 minutes. Add parsley, salt and pepper to taste. Place stuffed eggs in buttered casserole; pour tomato mixture over them. Sprinkle generously with grated cheese. Bake about 20 minutes in moderate oven.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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