Egg and pesto stuffed tomatoes recipe

5 from 1 vote

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.

Course Appetizer

Cuisine American

Keyword egg, pesto, stuffed, tomato

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 375kcal

Cost 10

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.