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5 large tomatoes
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5 large eggs
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8 oz. fresh baby spinach leaves
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feta cheese
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ricotta cheese
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Parmesan cheese
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1/3 cup finely diced onions
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1 tsp. nutmeg
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2 tbsp. pesto paste (I used Amore pesto paste)
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salt and pepper to taste
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dried basil and oregano for sprinkling
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Optional: 1/2 cup crushed saltine crackers (add them if you end up making your filling a bit too leaky)
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Wash the spinach leaves, and then place them in a large pot with about 1 quart of water.
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Cover with a lid, and cook on medium high heat until the spinach wilts.
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Drain the water off the spinach, and then set the spinach aside so it can cool.
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After the spinach cools, squeeze the excess water out of it.
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Mix some crumbled feta cheese, ricotta cheese, and Parmesan cheese into the spinach. We didn’t measure…just added a little of each.
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Then stir in the pesto paste, nutmeg, and some salt in pepper.
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Add some crushed saltine crackers to thicken up the mixture if needed. You want it to be creamy…not thin and watery.
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Preheat the oven to 375 degrees Fahrenheit.
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Grease a glass baking dish with a little oil.
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Horizontally cut the tops off the tomatoes, and then core out the centers. (Use the centers that you cored out for another meal.)
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Place the tomatoes in the greased dish.
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Add stuffing to the insides of the tomatoes, filling them up almost to the top, making sure to leave enough room at the top for the egg.
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Crack an egg onto the top of each stuffed tomato.
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Sprinkle some dried oregano and basil on the top of each each egg.
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Bake uncovered until the egg whites are firm.
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Sprinkle with a little bit of freshly grated Parmesan cheese
P.S. Yesterday was Kellen’s 21st birthday, so HAPPY BIRTHDAY to him!