Baked Egg in Tomato

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

1. Cut tops off tomatoes.
2. Scoop out the centres and discard.
3. Sprinkle with a little salt and place, cut-side down, on paper towel for 15 minutes to drain.
4. Preheat oven to 180C.
5. Pack rice into tomatoes and top with the pesto.
6. Use crumpled foil to make a nest for each tomato and place on a baking tray.
7. Break an egg into each tomato, and bake with the tops for about 20 minutes or until cooked.
8. Serve immediately seasoned with pepper.

tomatoes, rice, pesto sauce, eggs

Taken from www.food.com/recipe/baked-egg-in-tomato-376948 (may not work)