Stuffed baked eggs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Hard boiled eggs | |
| Grated American cheese | ||
| ½ | Stick butter; melted | |
| ½ | large | Onion; chopped |
| 2 | tablespoons | Green pepper; chopped |
| ½ | can | Tomato paste |
| 1 | can | Tomato sauce |
| 2 | tablespoons | Parsley; chopped |
| Salt & pepper | ||
| 1 | cup | Water |
Directions
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, .
Related recipes
- Baked egg dish
- Baked eggs
- Baked stuffed eggplant
- Baked stuffed eggs
- Curried stuffed eggs
- Faux stuffed eggs
- Favorite baked eggs
- Herb stuffed eggs
- Herbed stuffed eggs
- Herbed stuffed eggs #1
- Herbed stuffed eggs #2
- Mushroom-stuffed eggs
- Perfect baked eggs
- Potato-stuffed eggs
- Stuffed eggs
- Stuffed eggs #1
- Stuffed eggs and italian eggs
- Stuffed eggs au gratin
- Stuffed eggs in puff pastry
- Stuffed lemon eggs