John Myers
Ingredients for 4 servings:
- 8 large vine tomatoes (no oval plum tomatoes)
- 8 tsp pesto, red or green
- 8 small eggs
- 50 g Parmesan, freshly grated
- some olive oil
- some fresh rosemary, cut into small pieces
- possibly pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
Eggs in tomatoes
Brush an ovenproof dish (casserole dish) with olive oil and scatter the rosemary inside. Preheat the oven to approximately 175°C (350°F) or 150°C (fan oven). Wash the tomatoes and pat dry. Carefully cut off the tops with a knife (approx. 1 cm below the stem) and set aside. Carefully scoop out the seeds with a spoon and place them in the casserole dish. Place the hollowed-out tomatoes close together in the dish and fill each with a teaspoon of pesto. Crack the eggs one at a time and drop them into each tomato. This works best if you crack each egg in a cup; this makes them easier to add. Sprinkle the tomatoes with cheese, season with pepper if desired, then place the tomato tops on top and drizzle or brush with a little olive oil. Let set in the preheated oven for approximately 25 minutes. Serve warm as a side dish or as a main course, but it also tastes delicious cold (at a barbecue, party, etc.).
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