{"id":10377,"date":"2012-02-08T05:00:24","date_gmt":"2012-02-08T12:00:24","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=10377"},"modified":"2019-10-19T09:29:02","modified_gmt":"2019-10-19T16:29:02","slug":"egg-and-pesto-stuffed-tomatoes","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=10377","title":{"rendered":"Egg and Pesto Stuffed Tomatoes"},"content":{"rendered":"<p><strong><span style=\"color: #800000;\">Colorful egg dish for your next brunch.<\/span><\/strong><\/p>\n<p>I saw this recipe on <a href=\"https:\/\/paleodietlifestyle.com\/egg-pesto-stuffed-tomatoes\/\">paleodietlifestyle.com<\/a> and decided I must try it for Sunday brunch and I took some liberties with the recipe. I decided to add some meat (fried chopped pancetta) and basil pesto to the bottom of the tomato before adding the egg and also some Parmesan cheese. If you aren&#8217;t following the paleo lifestyle (I&#8217;m not) feel free to add some grated cheddar or Swiss to the top before baking.<\/p>\n<p>I cringe at the thought of scrambled eggs for breakfast. Sometimes my husband will ask for them (if he doesn&#8217;t do them himself). I refuse to put butter in a skillet, melt it, and throw in a couple of eggs and call it done; those taste like the eggs you might be served in a hospital. If I am forced to do scrambled eggs, I will start by sauteing a little green onion and maybe some bell pepper and mushrooms and then throw in those beaten eggs and do a soft scramble.<\/p>\n<p><!--more--><\/p>\n<p><a href=\"http:\/\/rosemaryandthegoat.com\/wp-content\/uploads\/2012\/02\/DSC_3670.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10412\" title=\"DSC_3670\" src=\"http:\/\/rosemaryandthegoat.com\/wp-content\/uploads\/2012\/02\/DSC_3670-e1328409077243.jpg\" alt=\"\" width=\"500\" height=\"377\"\/><\/a><\/p>\n<p>You can use pancetta (above) or bacon.<\/p>\n<p><a href=\"http:\/\/rosemaryandthegoat.com\/wp-content\/uploads\/2012\/02\/DSC_3677.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10413\" title=\"DSC_3677\" src=\"http:\/\/rosemaryandthegoat.com\/wp-content\/uploads\/2012\/02\/DSC_3677-e1328409132194.jpg\" alt=\"\" width=\"500\" height=\"456\"\/><\/a><\/p>\n<p>Render out all the fat from the pancetta, cool, then chop.<\/p>\n<p><a href=\"http:\/\/rosemaryandthegoat.com\/wp-content\/uploads\/2012\/02\/DSC_3680.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10414\" title=\"DSC_3680\" src=\"http:\/\/rosemaryandthegoat.com\/wp-content\/uploads\/2012\/02\/DSC_3680-e1328461156979.jpg\" alt=\"\" width=\"500\" height=\"334\"\/><\/a><\/p>\n<p>Cut a small piece off the bottom of the tomatoes so they will sit flat without falling over then hollow out the insides.<\/p>\n<p><a href=\"http:\/\/rosemaryandthegoat.com\/wp-content\/uploads\/2012\/02\/DSC_3685.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10415\" title=\"DSC_3685\" src=\"http:\/\/rosemaryandthegoat.com\/wp-content\/uploads\/2012\/02\/DSC_3685-e1328461232668.jpg\" alt=\"\" width=\"500\" height=\"334\"\/><\/a><\/p>\n<p>Put a small amount of pesto in the bottom of each tomato and then sprinkle in some bacon and parmesan cheese.<\/p>\n<p><a href=\"http:\/\/rosemaryandthegoat.com\/wp-content\/uploads\/2012\/02\/DSC_3695.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10416\" title=\"DSC_3695\" src=\"http:\/\/rosemaryandthegoat.com\/wp-content\/uploads\/2012\/02\/DSC_3695-e1328461313350.jpg\" alt=\"\" width=\"500\" height=\"334\"\/><\/a><\/p>\n<p>Baked and ready to eat with some extra crispy pancetta bits on the side.<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-27846\" class=\"wprm-recipe-container\" data-recipe-id=\"27846\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-simple\">\n\t<div class=\"wprm-recipe-image-container\">\n\t\t<div class=\"wprm-recipe-image\"><\/div>\n\t\t<div class=\"wprm-recipe-buttons\">\n\t\t\t\t\t\t<a href=\"https:\/\/rosemaryandthegoat.com\/?wprm_print=egg-and-pesto-stuffed-tomatoes\" class=\"wprm-recipe-print\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#343434\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t<h2 class=\"wprm-recipe-name\">Egg and Pesto Stuffed Tomatoes<\/h2>\n\t<div class=\"wprm-recipe-summary\">\n\t\t\t<\/div>\n\t<div class=\"wprm-recipe-details-container wprm-recipe-tags-container\">\n\t\t\t<\/div>\n\t<div class=\"wprm-recipe-details-container wprm-recipe-times-container\">\n\t\t\t\t\t\t\t\t\t<\/div>\n\t<div class=\"wprm-recipe-details-container\">\n\t\t\t\t\t\t\t<\/div>\n\n\t\t<div class=\"wprm-recipe-ingredients-container\">\n\t\t<h3 class=\"wprm-recipe-header\">Ingredients<\/h3>\n\t\t\t\t<div class=\"wprm-recipe-ingredient-group\">\n\t\t\t\t\t\t<ul class=\"wprm-recipe-ingredients\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">6<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">medium-large tomatoes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">6<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">eggs<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1\/3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">prepared pesto<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">tsp.<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">sea salt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">3\/8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">tsp.<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">freshly ground black pepper<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">lb.<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">thick sliced bacon<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-notes\">cut in 1\" pieces and fried until crisp (I used some pancetta)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t<div class=\"wprm-recipe-instructions-container\">\n\t\t<h3 class=\"wprm-recipe-header\">Instructions<\/h3>\n\t\t\t\t<div class=\"wprm-recipe-instruction-group\">\n\t\t\t\t\t\t<ol class=\"wprm-recipe-instructions\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">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\u00b0.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n<p><a href=\"http:\/\/rosemaryandthegoat.com\/wp-content\/uploads\/2012\/02\/DSC_3702.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10417\" title=\"DSC_3702\" src=\"http:\/\/rosemaryandthegoat.com\/wp-content\/uploads\/2012\/02\/DSC_3702-e1328461432101.jpg\" alt=\"\" width=\"500\" height=\"334\"\/><\/a><\/p>\n<div class=\"62d5bc2e453500af49d4a162b842956f\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script type=\"text\/javascript\"><!--\r\ngoogle_ad_client = \"ca-pub-9953435733123030\";\r\n\/* Ad for In Posts *\/\r\ngoogle_ad_slot = \"6872802919\";\r\ngoogle_ad_width = 300;\r\ngoogle_ad_height = 250;\r\n\/\/-->\r\n<\/script>\r\n<script type=\"text\/javascript\"\r\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\r\n<\/script>\n<\/div>\n\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Colorful egg dish for your next brunch. I saw this recipe on paleodietlifestyle.com and decided I must try it for Sunday brunch and I took some liberties with the recipe. I decided to add some meat (fried chopped pancetta) and basil pesto to the bottom of the tomato before adding the egg and also some Parmesan cheese. If you aren&#8217;t following the paleo lifestyle (I&#8217;m not) feel free to add some grated cheddar or Swiss to the top before baking. I cringe at the thought of scrambled eggs for breakfast. Sometimes my husband will ask for them (if he doesn&#8217;t do them himself). I refuse to put butter in a skillet, melt it, and throw in a couple of eggs and call it done; those taste like the eggs you might be served in a hospital. If I am forced to do scrambled eggs, I will start by sauteing a little green onion and maybe some bell pepper and mushrooms and then throw in those beaten eggs and do a soft scramble.<\/p>\n","protected":false},"author":1,"featured_media":10417,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2127,56],"tags":[463,464],"_links":{"self":[{"href":"https:\/\/rosemaryandthegoat.com\/index.php?rest_route=\/wp\/v2\/posts\/10377"}],"collection":[{"href":"https:\/\/rosemaryandthegoat.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rosemaryandthegoat.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rosemaryandthegoat.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rosemaryandthegoat.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10377"}],"version-history":[{"count":8,"href":"https:\/\/rosemaryandthegoat.com\/index.php?rest_route=\/wp\/v2\/posts\/10377\/revisions"}],"predecessor-version":[{"id":27848,"href":"https:\/\/rosemaryandthegoat.com\/index.php?rest_route=\/wp\/v2\/posts\/10377\/revisions\/27848"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rosemaryandthegoat.com\/index.php?rest_route=\/wp\/v2\/media\/10417"}],"wp:attachment":[{"href":"https:\/\/rosemaryandthegoat.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10377"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rosemaryandthegoat.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10377"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rosemaryandthegoat.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}