Egg & Pesto Stuffed Tomatoes





Cook Time

30 mins


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Rating: 5.0/5 (2 votes cast)
Egg & Pesto Baked Tomatoes


  • 6 Sunny Queen eggs
  • 6 large vine ripened tomatoes
  • 1/2 cup extra virgin olive oil
  • 1 small bunch fresh basil, stalks removed
  • 1 garlic clove
  • 1/4 cup fresh parsely
  • Salt & pepper for seasoning
  • 1 tablespoon butter, unsalted
  • 6 slices bread


View Steps

  1. Step 1Preheat barbecue to a medium heat.
  2. Step 2Combine the basil, garlic, parsley, salt, pepper and olive oil to a blender or food processor. Process well until a pesto consistency is obtained.
  3. Step 3Remove the tomato centres by cutting out a large cone from the top of each. Remove the pulp and seeds with a spoon and discard.
  4. Step 4Fill each tomato with the same amount of pesto, leaving enough room at the top to crack an egg in.
  5. Step 5Crack an egg into each tomato and season with salt and pepper.
  6. Step 6Wrap each tomato in aluminium foil and place face up on the barbecue. Cook for 20 minutes or until egg is just set.
  7. Step 7Serve warm with toasted, buttered bread.