Photo: Markus Spiske
romaine pesto and egg-stuffed tomatoes
12 ingredients
openrecipes
“Romaine? Like the lettuce?” “Like the lettuce. And parsley, you make it into a pesto.” “But not with basil?” “No. And then you scoop out a tomato and you put it in the bottom and bake an egg in it.” “I don’t know, Deb, it sounds kind of weird.” “It does, right? I mean, pureed lettuce? Blech.” “So why make it?” “It’s calling to me.”
Estimated Nutrition (whole recipe, rough)
592
Calories
27g
Protein
28g
Fat
58g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Bagel | 1 medium (89g) | 245 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Sometimes, I don’t know what I’m getting myself into, and my husband — who was just going to grab some Murray’s Bagels for us — has pretty much given up trying to understand. But, I’ve had a whole week of errands, working late and after-work engagements and I haven’t had a single home-cooked
- since those
- and I was fiending for the kitchen by Saturday morning. Fiending.
- 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 parmesan (1/2 cup), plus additional for serving
- 6 large tomatoes (about 3 inches in diameter)
- 6 large eggs at room temperature
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes