Google+ Cave Food Kitchen: Egg-Matoes 'n Pesto

Egg-Matoes 'n Pesto

This dish is an excellent lunch dish, but can also serve really well as a breakfast! It takes a little time to prepare, but defenitely worth it. 

To make the pesto:
6 leaves of Romaine lettuce
clove of garlic
1/2 tsp salt
fresh basil
1/2 cup olive oil

Put all the ingredients in a food processor, and mix it until it's completely smooth.

The rest of the recipe:

4 big tomatoes
4 eggs
pepper

Hollow out the tomatoes and spoon a little pesto on the bottom.
Crack an egg in each tomato and add some pepper to taste on top.
Cook in the oven for about 25 mins. on 180°C (350F)

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