Active Time

　　1 hr

　　Total Time

　　1 1/2 hr

　　Left whole and baked, these plump tomatoes encase a soft-cooked egg and romaine pesto. Their interesting presentation is sure to turn some heads.

　　

Ingredients

Makes 6 servings

　　6 oz sliced pancetta (Italian unsmoked cured bacon), chopped

　　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 Parmigiano-Reggiano (1/2 cup), plus additional for serving

　　6 large tomatoes (about 3 inches in diameter)

　　6 large eggs at room temperature

　　

Step 1

Cook pancetta in 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, 4 to 7 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet.

　　

Step 2

Strip romaine leaves from stems, reserving both separately, then tear leaves into roughly 2-inch pieces. Measure 4 loosely packed cups of leaves and reserve remainder. With motor running, add garlic to food processor to finely chop. Turn off and add the 4 cups romaine leaves along with the parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cheese, then pulse until finely chopped. With motor running, add remaining cup oil in a slow stream, blending until incorporated.

　　

Step 3

Put oven rack in upper third of oven and preheat oven to 400°F.

　　

Step 4

Cut off about 1/8 inch from top of each tomato with a sharp knife. Gently 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 romaine-parsley pesto into each tomato (you will have extra pesto). 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.

　　

Step 5

While eggs bake, heat fat in skillet over moderate heat until hot but not smoking, then cook remaining torn romaine leaves and stems, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, turning and stirring with tongs, until leaves are wilted and stems are crisp-tender, about 3 minutes. Stir in pancetta and divide mixture among 6 plates. Top each serving with a tomato and sprinkle with additional cheese.

　　Cooks' notes:

　　•The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.

　　•Romaine-parsley pesto can be frozen in sealed plastic bags (press out any excess air) up to 3 months.