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Egg and Pesto Stuffed Tomatoes


  • 6 medium-large tomatoes
  • 6 eggs
  • 1/3 cup prepared pesto
  • 1/2 tsp. sea salt
  • 3/8 tsp. freshly ground black pepper
  • 1/2 lb. thick sliced bacon cut in 1" pieces and fried until crisp (I used some pancetta)


  1. Either make your own pesto or used purchased pesto. At the paleo lifestyle website, he made his with romaine lettuce. (Check it out before going and buying some.) Preheat your oven to 425°.
  2. Remove the core of tomatoes by cutting out a large cone from the top of each tomato with a paring knife. Using a spoon, remove all the pulp and seeds. Cut the bottom tip off the tomato so it will sit flat on your cookie sheet without tipping over.
  3. Place the tomatoes open end up in a baking dish. Fill each with the same amount of pesto. Add a few pieces of the fried bacon (pancetta) and make sure you leave enough room for the egg. Sprinkle in a little Parmesan cheese or whatever cheese you may have. Then crack an egg into each tomato. Season with additional salt and pepper to taste, add a dot of pesto to top for color and sprinkle again with salt, pepper and Parmesan cheese. Place in the preheated oven and allow to bake for approximately 20-25 minutes until egg white has set. Mine took almost 25 minutes. I think these would also be good with the egg cooked totally done like a boiled egg. If you did them this way, then I think you could serve them either room temperature or even cold.