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| serves 3-4 |
The recipe is quite easy to prepare, but I did run into some minor
challenges along the way. Prior to stuffing the tomatoes, you should
slice the bottom tip off the tomatoes, this way, they won’t roll around.
Also, you may not have to make use of all the pesto, as you want to
make sure there is enough room for the egg inside each tomatoes.
Finally, be prepared for overflow! A large portion of the egg whites
ended up on the bottom of the baking sheet. Do not be concerned though,
there was certainly enough egg in each bite! The simple pesto used in this recipe is different than the traditional pesto
in the use of lettuce and parsley instead of basil and in the fact that
no nuts are used. It makes for a pesto that’s very quick to prepare and
that doesn’t call for any expensive or hard to find ingredients. The
only piece of equipment that’ll be needed to prepare the pesto is a
blender or a food processor.
Ingredients
- 6 large tomatoes
- 6 eggs
- ½ cup extra-virgin olive oil
- 6-8 romaine or boston lettuce leaves
- 1 garlic clove
- ¼ cup fresh parsley
- ½ tsp sea salt
- 3/8 tsp freshly ground black pepper
Preparation
- Begin by making the pesto. Tear the romaine leaves into small pieces. Add the romaine, garlic, parsley, salt, pepper and olive oil to a blender or food processor. Process well until you obtain a pesto consistency.
- Preheat your oven to 400 F.
- Remove the core of tomatoes by cutting out a large cone from the top of each one with a paring knife. Using a spoon, remove all the pulp and seeds.
- Place the tomatoes, face up, in a 9” baking dish. Fill each with the same amount of pesto; however, be sure to leave enough room for the egg as well. Crack an egg into each tomato.
- Season with additional salt and pepper to taste, place in the preheated oven and allow to bake for approximately 20 minutes.
This recipe inspired in part or in whole from here.
