Baked Egg in Tomato

**Mandy**'s Note:

From Taste.com.au, one for brekky soon.

• Total Time: 22 mins
• Prep Time: 2 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 4 large tomatoes
• 1 cup cooked long-grain rice
• 2 tablespoons pesto sauce
• 4 eggs

Directions:

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.

Reviews

[WiGal]

I baked at 425 degrees for 25 minutes, I did not scoop out the ribs inside the tomatoes very good so was unable to get in the rice amount-and maybe my tomatoes should have been bigger. Like your suggestion about using foil to keep the tomatoe upright. Nice use of pesto.

[Pink_Diamond]

These are very big on flavor. I had them for breakfast today and I will be having them again tomorrow and maybe even again the day after that. I used brown tomatoes as that is what I had on hand. Very pleased with this simple recipe. Thanks for sharing :)

[I'mPat]

Great breakfast thanks Mandy I made 2 one for me and one for the DM, as I used some left over fried rice I did not add the pesto but look forward to using it another time. Made for 123 Hits.