Thursday, August 30, 2012

Egg and pesto stuffed tomatoes

I'm back from a mini-vacation to Montreal; I'll get a post up all about it soon!

In the meantime, I'm fixing quick and easy dishes using what's already in the fridge. In this case, egg and pesto stuffed tomatoes.

Slice the top off each tomatoes, and a sliver from the bottom, so that the tomato will stand upright. Scoop out the inside. Place a big spoonful of pesto inside each one, and crack an egg in. Bake at 400 for 20 minutes or so.

Roasted tomato, egg, melty pesto. What could be better?

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