ROMAINE- AND EGG-STUFFED TOMATOES WITH PANCETTA
Categories Cheese Egg Leafy Green Herb Pork Tomato Brunch Bake Lettuce Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook pancetta in 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, 4 to 7 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet.
- Strip romaine leaves from stems, reserving both separately, then tear leaves into roughly 2-inch pieces. Measure 4 loosely packed cups of leaves and reserve remainder. With motor running, add garlic to food processor to finely chop. Turn off and add the 4 cups romaine leaves along with the parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cheese, then pulse until finely chopped. With motor running, add remaining cup oil in a slow stream, blending until incorporated.
- Put oven rack in upper third of oven and preheat oven to 400°F.
- Cut off about 1/8 inch from top of each tomato with a sharp knife. Gently scrape out pulp and seeds with a spoon and discard them. Put tomatoes, cut sides up, in a 9-inch glass or ceramic dish and spoon 1 tablespoon romaine-parsley pesto into each tomato (you will have extra pesto). Crack 1 egg into each tomato and season with salt and pepper. Bake eggs in tomatoes until whites are set and yolks are still runny, 18 to 22 minutes.
- While eggs bake, heat fat in skillet over moderate heat until hot but not smoking, then cook remaining torn romaine leaves and stems, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, turning and stirring with tongs, until leaves are wilted and stems are crisp-tender, about 3 minutes. Stir in pancetta and divide mixture among 6 plates. Top each serving with a tomato and sprinkle with additional cheese.
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Luis Estrada
[email protected]These were delicious! I used fresh tomatoes from my garden and they were perfect. I also added a bit of chopped fresh cilantro to the filling. Will definitely make these again!
Fuego TheWindowMan
[email protected]These were okay. The filling was a bit bland and the tomatoes were a bit too soft for my taste. I think I would have preferred a more traditional stuffing, like bread crumbs, herbs, and Parmesan cheese.
Chris M
[email protected]I would give these tomatoes a 10 out of 10! They were absolutely delicious. The filling was creamy and flavorful and the tomatoes were roasted to perfection. I will definitely be making these again and again.
RFN RAFI
[email protected]These were easy to make and very tasty. I used a variety of tomatoes, including cherry tomatoes, grape tomatoes, and Roma tomatoes. They all worked well. I also added a bit of chopped fresh basil to the filling. Will definitely make these again!
Milan Markovic
[email protected]These were a bit too salty for my taste. I think I would have preferred less pancetta or a different type of cheese. Otherwise, they were good.
Panna Electric
[email protected]I've never had stuffed tomatoes before, but these were really good! The filling was creamy and flavorful and the tomatoes were roasted to perfection. I will definitely be making these again.
tuuzaire sharifah
[email protected]Delicious!
N O P E
[email protected]Meh.
Rana Shargeel
[email protected]These were amazing! So easy to make and so delicious. I used grape tomatoes and they were perfect. I also added a bit of chopped fresh parsley to the filling. Will definitely make these again and again!
N James Jr
[email protected]I was disappointed with these tomatoes. They were dry and the filling was bland. I think I would have preferred a more traditional stuffing, like bread crumbs, herbs, and Parmesan cheese.
Erastus Vitalis
[email protected]These were good, but not great. The flavors were a bit bland for my taste. I think I would have liked them better with a more flavorful cheese, like cheddar or Parmesan. I also found the pancetta to be a bit too salty.
Abdul rrr
[email protected]I've made these tomatoes several times now and they're always a hit. They're perfect for a summer party or potluck. I usually double the recipe because they go so fast!
Raja Attiq
[email protected]These were easy to make and absolutely delicious! I used fresh tomatoes from my garden and they were perfect. I also added a bit of chopped fresh basil to the filling. Will definitely make these again!
my YouTube channel
[email protected]My family raved about these tomatoes! The combination of flavors and textures was perfect. The pancetta added a nice salty crunch, while the egg and cheese were creamy and flavorful. The tomatoes were roasted to perfection and still had a bit of a bi