Stuffed Cucumbers With Creamy Eggs And Tomato Sauce

Ingredients

• 1 tablespoon Crisco
• 3 eggs
• 1 large cucumber
• 1/2 cup stock
• 1 tablespoon tomato pulp
• Salt and pepper to taste
• 1 cup tomato sauce

Method

1. 1 Peel the cucumber, cut off the ends, and divide the rest into two-inch pieces.
2. 2 Remove the center portion of each piece with a cutter or small spoon.
3. 3 Place the cucumber pieces in a Criscoed pan with stock; cover with greased paper and cook in the oven until just tender, being careful not to break the shapes.
4. 4 Break the eggs into a saucepan, add Crisco and tomato pulp; season with salt and pepper and stir over heat until creamy and just set.
5. 5 Place the cucumbers on a hot platter and fill the cavities with the eggs.
6. 6 Cover with thick tomato sauce and serve hot.