Ingredients

  • 4 large tomatos
  • 4 eggs
  • 1 cup cooked long-grain rice
  • 2 tbs ready-made pesto

Directions

  1. Preheat oven to 180c
    Cut tops of tomatoes off. Scoop out seeds. Sprinkle with salt and place cut-side down on paper towel for 15 minutes.
  2. Pack rice into tomato with the pesto. Use foil to cradle the tomatos on a baking tray. Crack an egg into each tomato and bake with the tops for 20 minutees, or until cooked.
  3. Season with pepper, and serve immediately.