Baked Egg in Tomato

1. 1

   Cut tops off tomatoes.

2. 2

   Scoop out the centres and discard.

3. 3

   Sprinkle with a little salt and place, cut-side down, on paper towel for 15 minutes to drain.

4. 4

   Preheat oven to 180C.

5. 5

   Pack rice into tomatoes and top with the pesto.

6. 6

   Use crumpled foil to make a nest for each tomato and place on a baking tray.

7. 7

   Break an egg into each tomato, and bake with the tops for about 20 minutes or until cooked.

8. 8

   Serve immediately seasoned with pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.