Egg-stuffed tomatoes with pesto
Here's a recipe that works as a side dish or as a main course when doubled, for when you're dining alone or serving brunch to several guests.
The recipe is easy to prepare, but here are some added tips:
If your tomatoes don't sit up right, slice the bottom tip off so they won’t roll around.
Use large tomatoes, at least 3 inches in diameter.
Run a paring knife around the inner rim of the tomato, loosening up the flesh on the inside of the tomato. Use a small spoon and scoop out the flesh, juice and seeds of the tomato.
Don't waste the insides! I save them to make taboulie. Or blend with a little garlic and onion and then mix it into your pasta sauce.
You can use store-bought pesto or make your own. Alternatively, you can season the insides of the tomatoes with oregano, pepper and a little olive oil.
Don't fret about a little overflow. Some egg white might end up on the bottom of the baking sheet but don't let it bother you, although I suggest you line your baking dish with parchment for an easy clean up.
I topped mine with crumbled goat feta and cracked black pepper. But any grated cheese will work, as would bread crumbs, chopped parsley or green onion.
Egg-stuffed tomatoes with pesto
Adapted from this recipe.
Large tomatoes
Pesto
Eggs
Salt and pepper
Cheese for topping
Preheat oven to 350 F
Brush an oven proof dish with olive oil or line with parchment paper.
Cut the tops off the tomatoes and scoop out the seeds and flesh.
Sprinkle the insides with a little salt and place upside down on paper towel for 10 minutes to drain.
Place the tomatoes in the prepared dish.
Put a spoonful of pesto inside each tomato or season the insides with oregano, pepper and a little olive oil.
Break an egg into each tomato. Add topping of your choice (grated cheese, crumbled feta, bread crumbs).
Bake for 25 minutes, or for less time if you want your eggs runny.
Garnish with parsley (optional) and serve.
