ROMAINE- AND EGG-STUFFED TOMATOES WITH PANCETTA
Categories Cheese Egg Leafy Green Herb Pork Tomato Brunch Bake Lettuce Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Put oven rack in upper third of oven and preheat oven to 400°F.
- 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.
- 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.
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Maxamud Cabdisamad
[email protected]I'm not sure what I did wrong, but my dish turned out nothing like the picture. It was still tasty, but not what I was expecting.
Insaf Fahim
[email protected]This recipe is a keeper! The flavors are amazing and it's so easy to make. I highly recommend it.
Bilal Mughal official
[email protected]Delicious and easy to make! I'll definitely be adding this to my regular dinner rotation.
Flower Glow 2011
[email protected]Meh.
Abdulsalam adam
[email protected]This dish was a disaster! The tomatoes were mushy, the eggs were runny, and the pancetta was tough. I followed the recipe exactly, so I'm not sure what went wrong. Definitely not making this again.
Nosipho Ndumiso
[email protected]I'm not a huge fan of tomatoes, but this dish was surprisingly good. The eggs and pancetta were cooked perfectly and the romaine lettuce added a nice crunch. I'll definitely be making this again.
Ariyah Lacour
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the crispy pancetta. Will definitely make this again!
Subhani Shah
[email protected]Not a fan. The eggs were overcooked and the tomatoes were bland. I think I'll stick to my usual stuffed tomato recipe.
Chitra Bahadur
[email protected]This dish was a bit too rich for my taste, but my husband loved it. I think next time I'll use less pancetta and maybe add some chopped vegetables to lighten it up a bit.
andre Lucwaba
[email protected]I tried this recipe and it turned out great! The only thing I changed was that I used spinach instead of romaine lettuce because that's what I had on hand. Still tasted amazing.
Ousman Sumareh
[email protected]Loved the balance of flavors in this recipe - the salty pancetta, creamy eggs, and sweet tomatoes. The romaine lettuce added a nice crunch too! Definitely a keeper.
James Martin
[email protected]This dish was a hit at my dinner party! The combination of romaine, egg, and pancetta was delicious, and the tomatoes were perfectly cooked. I will definitely be making this again.