• 22minutes
  • 157calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsFluorine, Chromium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 large tomatoes

  2. 1 cup cooked long-grain rice

  3. 2 tablespoons pesto sauce

  4. 4 eggs

Instructions Jump to Ingredients ↑

  1. Cut tops off tomatoes. Scoop out the centres and discard. Sprinkle with a little salt and place, cut-side down, on paper towel for 15 minutes to drain.

  2. Preheat oven to 180°C.

  3. Pack rice into tomatoes and top with the pesto. Use crumpled foil to make a nest for each tomato and place on a baking tray. Break an egg into each tomato, and bake with the tops for about 20 minutes or until cooked.

  4. Serve immediately seasoned with pepper.


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