Directions:
- Cut tops off tomatoes. Scoop out the centres and discard. Sprinkle with a little salt and place, cut-side down, on paper towel for 15 minutes to drain.
- Preheat oven to 180°C.
- Pack rice into tomatoes and top with the pesto. Use crumpled foil to make a nest for each tomato and place on a baking tray. Break an egg into each tomato, and bake with the tops for about 20 minutes or until cooked.
- Serve immediately seasoned with pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.31 Kcal (793 kJ) | ||
| Calories from fat | 77.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 13% | |
|---|---|---|---|
| Cholesterol | 166.64mg | 56% | |
| Sodium | 125.82mg | 5% | |
| Potassium | 527.97mg | 11% | |
| Total Carbs | 19.3g | 6% | |
| Sugars | 5.53g | 22% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 10.33g | 21% | |
| Vitamin C | 25.9mg | 43% | |
| Iron | 0.9mg | 5% | |
| Calcium | 91.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 67.09 Kcal (281 kJ) | ||
| Calories from fat | 27.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 13% | |
|---|---|---|---|
| Cholesterol | 59.06mg | 56% | |
| Sodium | 44.59mg | 5% | |
| Potassium | 187.12mg | 11% | |
| Total Carbs | 6.84g | 6% | |
| Sugars | 1.96g | 22% | |
| Dietary Fiber | 1.04g | 12% | |
| Protein | 3.66g | 21% | |
| Vitamin C | 9.2mg | 43% | |
| Iron | 0.3mg | 5% | |
| Calcium | 32.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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