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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 4 |
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From .au, one for brekky soon. Ingredients:
4 large tomatoes |
1 cup cooked long-grain rice |
2 tablespoons pesto sauce |
4 eggs |
Directions:
1. 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.
2. Preheat oven to 180°C.
3. 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.
4. Serve immediately seasoned with pepper.
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