Romaine- and Egg-Stuffed Tomatoes with Pancetta

60 mins (prep 60)
11 ingredients
makes 6 servings
Left whole and baked, these plump tomatoes encase a soft-cooked egg and romaine pesto. Their interesting presentation is sure to turn some heads.

Categories:  egg-dish , vegetable ,
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Serving Size (5.5 g)
Servings 6
Amount per Serving
Calories 11.67 Calories from Fat 11.16
% Daily Value *
Total Fat 1.24g 11.47%
Saturated Fat 0.17g 5.23%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 193.88mg 48.47%
Total Carbohydrate 0.2g 0.39%
Dietary Fiber 0.08 g 1.87%
Sugars 0.0 g %
Protein 0.03g 0.38%
Vitamin A 1.69IU% Vitamin C 0.0mg%
Calcium 1.5mg% Iron 0.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sliced pancetta, plus, large garlic clove, fresh flat-leaf parsley leaves, finely grated parmigiano-reggiano, large, large eggs at room temperature