Wednesday, October 8, 2014

Baked Pesto and Egg Tomatoes: Stuffing Part 3

A few things about tomatoes; The longest tomato plant ever measured was 65 feet and USDA says they are 25,000 varieties of tomato. Other sources claim only 10,000. Still a lot of varieties.

One of these varieties is a stuffing tomato! They resemble a cross between a tomato and a bell pepper, with thick walls, empty space inside and very little juice.

They are the sort of thing you may find at a farmers market, or more likely a friends garden. My uncle grew these beauties with red and yellow stripes.

They are light for their size and all the seeds hang clustered in the middle.

The innards are easily scooped out using your fingers. The seeds and ribs can be gathered in a bowl and thrown into a stew or whatever you are making next.

Some people like to stuff tomatoes with tuna salad or rice. This is part of my series trying out healthy takes on stuffed veggies, see my stuffed poblano peppers and paleo vegan stuffed mushrooms.

What I like best with tomatoes is PESTO! Set the tomato cups upright in a baking dish, scoop in a spoon of pesto into each, drizzle a tad bit of olive oil (I'm not sure if this is necessary but it felt right at the time) a sprinkle of salt and fresh ground pepper.

The other thing I love most with tomatoes is eggs. Well, to be honest I also love mayonnaise. That will have to be another day. Today I loved eggs the most. The way Brits serve warm tomatoes cooked on the griddle alongside morning eggs and toast. Sunny diced tomato folded into scrambled eggs, or a pan of shakshuka. Sign me up.

Easy as pie, tip a cracked egg into each tomato cup. Hopefully your tomatoes, like mine, would be the perfect size for an egg.

Sprinkle with salt and pepper for good measure. Bake in a preheated oven at 375° for 20-25 minutes. Keep an eye on them towards the end, the whites should be set and the yolks still have a softness.

This is tricky to achieve, if you figure it out send me a message. My baked eggs always turn out with a nearly solid but still creamy yolk. I wish they were more runny, but I strongly hate loose uncooked whites on my plate. I have big goals for my life, figuring out baked eggs is one of them.

Serve alongside a salad for an inventive brunch dish. Every bit is delicious, When cut into the tomato bowl gives way, the egg slides apart, and the hot basil pesto covers everything. Decadent and special and yet healthy and feel good food.

Baked Pesto and Egg Tomatoes

serves 2

4 stuffing tomatoes
4 fresh farm eggs (on the small side)
4 tablespoons of basil pesto
drizzle of olive oil
salt and fresh pepper
good balsamic vinegar and salad for serving

Cut off just the tops of the tomatoes and remove the innards to prepare for stuffing. Place in a baking dish. Put one tablespoon of pesto in each tomato. sprinkle with salt, pepper and olive oil if desired. crack one egg into each tomato. Bake in a 375° oven for 20-25 minutes until the eggs are cooked to the desired level of done-ness. 
Serve alongside a salad drizzled with balsamic vinegar.


  1. This was delicious, and easy (great to do first thing before the coffee kicks in)! I think next time I'd try putting just the white in first, and then adding the yolk at the end for just a few minutes so it doesn't get overdone.


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