| This recipe is liked by 0 person(s). |
Egg and Pesto Stuffed Tomatoes
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 6 large | tomatoes |
| 6 | eggs |
| 1/2 cup | extra-virgin olive oil |
| 6-8 | romaine lettuce leaves |
| 1 | garlic clove |
| 1/4 cup | fresh parsley |
| 1/2 tsp | salt |
| Black pepper |
1. 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.
2. Preheat oven to 400 F
3. Remove the core of the tomatoes after cutting off the tops.
4. Place the tomatoes face up in a baking dish. Fill each with the same amount of pesto. Crack an egg into each tomato.
5. Season with additional salt and pepper to taste. Place in the preheated oven and allow to bake for approximately 20 minutes.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.