There’s something undeniably satisfying about a warm, juicy heirloom tomato with a creamy and rich baked egg inside it. A tangy and delicious arugula pesto and homemade Italian-style bread top off this flavor experience, so make it for your next brunch or breakfast. It works for lunch, too. Heck, even dinner!
This vegetarian recipe is guaranteed to please, and one of the best ways to use up those late summer heirloom tomatoes.
6 organic medium heirloom tomatoes
6 organic free range eggs
3 cups organic arugula
1/2 cup mixed organic herbs (e.g. basil, thyme, chives, and rosemary) without stems
3 tablespoons organic pine nuts (or any nut of choice)
2 cloves organic garlic, minced
4 tablespoons organic extra virgin olive oil
2 tablespoons nutritional yeast
salt and pepper to taste
Preheat your oven to 425° Fahrenheit. Slice the tops off of your tomatoes and scoop out the seeds and any additional flesh from inside the tomato. Place the tomatoes on a baking sheet and then carefully crack an egg into each tomato. Bake for 15-20 minutes or until the whites are cooked through and the yolks start to become firm.
Meanwhile, you can prepare the herby arugula pesto, which is done by simply placing the arugula, herbs, nuts, garlic, olive oil and nutritional yeast in a food a processor or high quality blender. Blend until almost smooth, or completely smooth, depending on what type of consistency your prefer for your pesto.
Once the eggs are sufficiently baked, take them out of the oven and sprinkle with salt and pepper. Top with a dollop of pesto and serve with your rustic Italian-style bread or country style potatoes. Enjoy!
Image: Baked Tomatoes via Shutterstock