Eggs Baked in Tomatoes

These are delicious and super easy. All you have to do is scoop, crack, bake and eat. They're also pretty filling - I made two for dinner but with some toast on the side one tomato will fill you up.

Romaine Pesto and Egg-Stuffed Tomatoes
Adapted from Gourmet*

6 tbsp pesto, any kind
6 large tomatoes (about 3 inches in diameter)
6 large eggs at room temperature
Parmesan for serving

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. You may also want to cut a sliver off the bottom then oil the cut bit so they stand upright better. 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 pesto into each tomato. 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. Grate some Parmesan on top and eat.

*The original recipe also included a instructions for making your own romaine-parsley pesto. As I find storebought pesto perfectly delicious and much simpler, I didn't bother making my own.