Romaine- and Egg-Stuffed Tomatoes with Pancetta
A sophisticated brunch dish featuring ripe tomatoes stuffed with eggs and a flavorful romaine-parsley pesto, topped with crispy pancetta. Served on a bed of wilted romaine lettuce, this dish combines Italian and breakfast flavors in an elegant presentation.
Ingredients
- •6 oz sliced pancetta (Italian unsmoked cured bacon), chopped
- •½ cup extra-virgin olive oil
- •1 head romaine
- •1 clove garlic
- •¼ cup fresh flat-leaf parsley leaves
- •½ teaspoon salt
- •⅜ teaspoon black pepper
- •1 oz Parmigiano-Reggiano
- •6 large tomatoes
- •6 large eggs
Cooking Instructions
- 1.
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.
7 min
- 2.
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.
10 min
- 3.
Put oven rack in upper third of oven and preheat oven to 400°F.
15 min
- 4.
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.
22 min
- 5.
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.
3 min