Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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 the 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.