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Romaine Pesto And Egg-stuffed Tomatoes

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Romaine Pesto And Egg-stuffed Tomatoes

Ingredients

  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1 large head romaine (about 1 1/2 lb)
  • 1 large garlic clove
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves
  • 1/2 teaspoon salt
  • 3/8 teaspoon black pepper
  • 1 oz finely grated parmesan (1/2 cup), plus additional for serving
  • 6 large tomatoes (about 3 inches in diameter)
  • 6 large eggs at room temperature
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