Egg and Pesto Stuffed Tomatoes

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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.

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