Name: Romaine- and Egg-Stuffed Tomatoes with Pancetta
Cook time: 1 hr
Total time: 1 1/2 hr
Yield: Makes 6 servings
Ingredients: 6 oz sliced pancetta (Italian unsmoked cured bacon), chopped; 1/2 cup plus 2 tablespoons extra-virgin olive oil; 1 large head romaine (about 1 1/2 lb); 1 large garlic clove; 1/4 cup loosely packed fresh flat-leaf parsley leaves; 1/2 teaspoon salt; 3/8 teaspoon black pepper; 1 oz finely grated Parmigiano-Reggiano (1/2 cup), plus additional for serving; 6 large tomatoes (about 3 inches in diameter); 6 large eggs at room temperature

Image may contain Plant Food Confectionery and Sweets

Photo by Romulo Yanes

Left whole and baked, these plump tomatoes encase a soft-cooked egg and romaine pesto. Their interesting presentation is sure to turn some heads.

Cooks' notes:

•The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
•Romaine-parsley pesto can be frozen in sealed plastic bags (press out any excess air) up to 3 months.

Recipe notes

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Recipe notes

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