Romaine Pesto and Egg-Stuffed Tomatoes
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Ingredients
- 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
- 6 large tomatoes (about 3 inches in diameter)
- 6 large eggs at room temperature
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Preparation
Step 1
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.
Step 2
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.
Step 3
With motor running, add remaining 1/2 cup oil in a slow stream, blending until incorporated.
Step 4
Put oven rack in upper third of oven and preheat oven to 400°F.
Step 5
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.
Step 6
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).
Step 7
Crack 1 egg into each tomato and season with salt and pepper.
Step 8
Bake eggs in tomatoes until whites are set and yolks are still runny, 18 to 22 minutes.
Step 9
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Chef's notes
I didn't use nearly this much lettuce. For one, I was only making four eggs, and two, I had a hunch this would make an egregious amount. I may have used 4-6 leaves, tops, and half the oil and parsley.
I ended up beveling a little sliver off the bottoms, too, to stop them from rolling over in the dish and dumping out their eggs, and you may have guessed happened before I came up with my brilliant solution. Next time I’d put a droplet of oil underneath the beveled tomatoes, as they stuck a little to the bottom, something I should have also seen coming.
