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Egg and Lettuce Pesto Stuffed Tomatoes

Usually, pesto is made with basil. But we're switching things up this time. We made it way simpler, using just lettuce leaves and some garlic. Then we stuffed some tomatoes with it and finished off the dish with eggs.
Usually, pesto is made with basil. But we're switching things up this time. We made it way simpler, using just lettuce leaves and some garlic. Then we stuffed some tomatoes with it and finished off the dish with eggs.

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Ingredients

3 ounces of lettuce
sea salt
pepper
2 garlic cloves
2 tablespoons of olive oil
4 tomatoes
1 tablespoon chopped fresh parsley, for serving
4 eggs

Ingredients

Steps

1
Done

Start with making the lettuce pesto. Tear the lettuce leaves into small pieces then add them to your food processor. Also, add the garlic, sea salt, pepper, and olive oil. Process well until you obtain a pesto consistency.

2
Done

Preheat the oven to 350˚F/175˚C.

3
Done

Cut the top of each tomato, remove their core with a knife, then use a spoon to remove all the pulp and seeds.

4
Done

Place the tomatoes on a baking tray face up, then fill each one with the same amount of lettuce pesto. Make sure you leave enough space on top because next, you should crack an egg into each tomato. Sprinkle salt and pepper on each egg.

5
Done

Bake in the preheated oven for about 25 minutes. Sprinkle chopped parsley on top just before serving.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

89 kcal
Calories
2 g
Protein
7 g
Fat
6 g
Carbohydrates

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Raluca Cristian

I’m Raluca and I just peeled a peach before eating it, and I swear it tasted like the nectar of the gods. When it comes to cooking, I only have one rule: do whatever it takes to turn the whole thing into an enjoyable experience. When I was a little girl, I dreamed of cooking for sailors.

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