Egg-stuffed tomatoes with pesto / by Suzanne


Here's a recipe that works as a side dish. Double it and you’ve got yourself a main course. This dish is great to make when you’re eating solo or serving a large crowd.

The recipe is easy to prepare but here are some added tips:

If your tomatoes don't sit up right, slice the bottom tip off so they won’t roll around. 

Use large tomatoes, at least 3 inches in diameter.

Run a paring knife around the inner rim of the tomato, loosening up the flesh on the inside of the tomato. Use a small spoon and scoop out the flesh, juice and seeds. 

Don't waste the insides! Save them to make tabouli. Or blend with a little garlic and onion and mix into your pasta sauce.

Use store-bought pesto or make your own. Alternatively,  season the insides of the tomatoes with oregano, pepper and a little olive oil.

Don't fret about overflow. Some egg white might end up on the bottom of the baking sheet but don't let it bother you, although I suggest you line your baking dish with parchment for an easy clean up. 

I topped mine with crumbled goat feta and cracked black pepper. But any grated cheese will work as would bread crumbs, chopped parsley or green onion.

Egg-stuffed tomatoes with pesto

Adapted from this recipe.

Large tomatoes



Salt and pepper

Cheese for topping

Preheat oven to 350 F

Brush an oven proof dish with olive oil or line with parchment paper.

Cut the tops off the tomatoes and scoop out the seeds and flesh.

Sprinkle the insides with a little salt and place upside down on paper towel for 10 minutes to drain.

Place the tomatoes in the prepared dish. 

Put a spoonful of pesto inside each tomato or season the insides with oregano, pepper and a little olive oil.

Break an egg into each tomato. Add topping of your choice (grated cheese, crumbled feta, bread crumbs).

Bake for 25 minutes, or for less time if you want your eggs runny.

Garnish with parsley (optional) and serve.