Romaine Pesto and Egg stuffed tomatoes

I have been looking forward to this one ever since I found the recipe.

I have been looking for some new breakfast/brunch potluck ideas as well as some meatless options. I have always enjoyed having breakfast for dinner but the same old french toast or pancakes gets old after a while. This also caught my eye because I have a good friend who has Celiac’s and requires gluten-free foods. If it’s good, I’ll be sending a few tomatoes her way!

1/2 cup plus 2 tablespoons extra-virgin olive oil
1 large head romaine (about 1 1/2 lb)
1 large garlic clove
1/4 cup loosely packed fresh flat-leaf parsley leaves
1/2 teaspoon salt
3/8 teaspoon black pepper
1 oz finely grated parmesan (1/2 cup), plus additional for serving  (yeah, I used my green can of grated parmesan from the fridge. Sue me. It’s what I had on hand.)
6 large tomatoes (about 3 inches in diameter)
6 large eggs at room temperature

Strip romaine leaves from stems, reserving both separately, then tear leaves into roughly 2-inch pieces. Measure 4 loosely packed cups of leaves and reserve remainder. With motor running, add garlic to food processor to finely chop. Turn off and add the 4 cups romaine leaves along with the parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cheese, then pulse until finely chopped. With motor running, add remaining cup oil in a slow stream, blending until incorporated.

Put oven rack in upper third of oven and preheat oven to 400°F.

Cut off about 1/8 inch from top of each tomato with a sharp knife. Gently scrape out pulp and seeds with a spoon and discard them. Put tomatoes, cut sides up, in a 9-inch glass or ceramic dish and spoon 1 tablespoon romaine-parsley pesto into each tomato (you will have extra pesto). Crack 1 egg into each tomato and season with salt and pepper. Bake eggs in tomatoes until whites are set and yolks are still runny, 18 to 22 minutes.

  1. oh, my god. LOVED these. So much, in fact, that I neglected to take a picture. 🙂 they were great! I’d totally make these for brunch. They were different than the usual stuff, very light but very tasty.

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