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    Home » Recipes » Paleo Recipes

    Egg And Pesto Stuffed Tomatoes Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    I thoroughly enjoy roasted tomatoes. Like many vegetables or fruits, when roasted or grilled, their flavors become much more pronounced. In the case of tomatoes, they also become much richer in the antioxidant lycopene when they are cooked.

    I needed a recipe that would differ from your traditional tomato with olive oil and garlic roast. Essentially, this meant that I would need to choose more great ingredients to cook with.

    Egg and pesto stuffed tomatoes

    I rarely cook eggs in the oven, so that in itself was intriguing enough for me to give this recipe a shot. Also, we all know how the flavor of tomatoes blends especially well with eggs as well as pesto, so I knew I could not go wrong.
    For those with digestive issues, it's good to remember that some people might be sensible to eggs, especially egg whites, as well as tomatoes since they are in the nightshade family of vegetables.
    The recipe is quite easy to prepare, but I did run into some minor challenges along the way. 

    Prior to stuffing the tomatoes, you should slice the bottom tip off the tomatoes; this way, they won't roll around. Also, you may not have to make use of all the pesto, as you want to make sure there is enough room for the egg inside each tomato.

    Finally, be prepared for overflow! A large portion of the egg whites ended up on the bottom of the baking sheet. Do not be concerned, though; there was certainly enough egg in each bite!

    The simple pesto used in this recipe is different than the traditional pesto in the use of lettuce and parsley instead of basil and in the fact that no nuts are used. It makes for a pesto that's very quick to prepare, and that doesn't call for any expensive or hard-to-find ingredients. The only piece of equipment that'll be needed to prepare the pesto is a blender or a food processor.

    Egg and pesto stuffed tomatoes recipe

    Serves: 4

    Ingredients

    • 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 teaspoon sea salt;
    • ⅜ teaspoon freshly ground black pepper;
    Egg and pesto stuffed tomatoes Recipe Preparation

    Preparation

    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. Process well until you obtain a pesto consistency.
    2. Preheat your oven to 400 F.
    3. 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.
    4. 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.
    5. Season with additional salt and pepper to taste, place in the preheated oven and allow to bake for approximately 20 minutes.
    Egg and pesto stuffed tomatoes Recipe

    Egg and pesto stuffed tomatoes recipe

    A delicious roasted stuffed tomato paleo recipe. The tomatoes are filled with a simple homemade pesto and an egg for a flavorful and nutritive dish.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Appetizer
    Cuisine American
    Servings 4 people
    Calories 375 kcal

    Ingredients
      

    • 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 teaspoon sea salt
    • ⅜ teaspoon freshly ground black pepper

    Instructions
     

    • 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.
      ½ cup extra-virgin olive oil, 1 garlic clove, ¼ cup fresh parsley, ½ teaspoon sea salt, ⅜ teaspoon freshly ground black pepper, 6-8 romaine or Boston lettuce leaves
    • 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.
      6 large tomatoes
    • 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.
      6 eggs
    • Season with additional salt and pepper to taste, place in the preheated oven and allow to bake for approximately 20 minutes.

    Nutrition

    Calories: 375kcalCarbohydrates: 9gProtein: 10gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.03gCholesterol: 246mgSodium: 407mgPotassium: 625mgFiber: 3gSugar: 5gVitamin A: 4876IUVitamin C: 37mgCalcium: 76mgIron: 2mg
    Keyword egg, pesto, stuffed, tomato
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Egg Recipes, Paleo Recipes Tagged With: cooking: fast cook, cooking: fast prep, cooking: oven, diet: dairy-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, diet: vegetarian, Paleo Breakfast Recipes, Paleo Budget-Friendly Recipes, Paleo Low-Carb Recipes

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