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Our Country Living Magazine

Egg-Stuffed Tomatoes with Pancetta and basil

This recipe is part of our book, “Brunch more than 150 recipes”, besides being delicious and simple. Just perfect for those who don't want to spend a lot of time in the kitchen.
Ingredients for 4 people

4 eggs

4 large ripe tomatoes (but hard)

4 slices pancetta or ham

16 basil leaves

Olive oil to taste

4 slices of baguette

Salt and pepper to taste

Preparation

Cut a lid at the top of each tomato and remove the pulp and seeds.

Roll the tomato into the slice of pancetta (or ham) and secure with a toothpick. Line the inside of each tomato with 4 basil leaves.

Line a baking tray with parchment paper and arrange the tomatoes. Break an egg into each one. Season with salt and pepper finished with a sprinkle with a drizzle of olive oil.

Brush the baguette slices with olive oil and place them in another oven tray.

Take the two trays to the oven until the ham is crispy, the roasted tomato and the egg present the cooked white, but the soft yolk. The bread is ready when it is golden.

Serve the tomato accompanied by slices of bread and arugula salad.

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