Romaine- and Egg-Stuffed Tomatoes with Pancetta Recipe

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Romaine- and Egg-Stuffed Tomatoes with Pancetta
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Ingredients
10
Count
Nutrition
420
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  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.
  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.
  3. Put oven rack in upper third of oven and preheat oven to 400°F.
  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.
  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.
  6. Cooks' notes: •The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area. •Romaine-parsley pesto can be frozen in sealed plastic bags (press out any excess air) up to 3 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 420.19 Kcal (1759 kJ)
Calories from fat 315.89 Kcal
% Daily Value*
Total Fat 35.1g 54%
Cholesterol 212.93mg 71%
Sodium 795.17mg 33%
Potassium 883.45mg 19%
Total Carbs 11.87g 4%
Sugars 6.63g 27%
Dietary Fiber 4.21g 17%
Protein 16.24g 32%
Vitamin C 33.5mg 56%
Iron 2.3mg 13%
Calcium 117.1mg 12%
Amount Per 100 g
Calories 104.57 Kcal (438 kJ)
Calories from fat 78.62 Kcal
% Daily Value*
Total Fat 8.74g 54%
Cholesterol 52.99mg 71%
Sodium 197.9mg 33%
Potassium 219.87mg 19%
Total Carbs 2.95g 4%
Sugars 1.65g 27%
Dietary Fiber 1.05g 17%
Protein 4.04g 32%
Vitamin C 8.3mg 56%
Iron 0.6mg 13%
Calcium 29.1mg 12%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.5
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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