Egg-Stuffed Tomato with Pancetta and Herbs

Ingredients

Estimated total cost: €10.63 · €1.77/serving

• 1/2 cup plus 2 tablespoons extra-virgin olive oilEst. price €1.20–€2.50
• 1 large head romaine (about 1 1/2 lb)Est. price €1.80–€3.50
• 1 large garlic cloveEst. price €0.10–€0.25
• 1/4 cup loosely packed fresh flat-leaf parsley leavesEst. price €0.40–€0.90
• 1/2 teaspoon saltEst. price €0.01–€0.03
• 3/8 teaspoon black pepperEst. price €0.02–€0.05
• 1 oz finely grated Parmigiano-Reggiano (1/2 cup), plus additional for servingEst. price €3.50–€5.50
• 6 large tomatoes (about 3 inches in diameter)Est. price €2.10–€4.20
• 6 large eggs at room temperatureEst. price €1.50–€2.70

Steps

1. 1

   In a large, heavy skillet, heat 2 tablespoons of oil over medium heat. Add the pancetta and cook, stirring occasionally, until it turns golden and crispy, which should take around 4 to 7 minutes. Once done, use a slotted spoon to remove the pancetta from the skillet and place it on paper towels to drain. Remember to keep the fat in the skillet for further use.

2. 2

   Begin by separating the romaine leaves from the stems, setting them aside individually. Proceed to tear the leaves into approximately 2-inch pieces. Measure out 4 cups of the torn leaves and set aside the rest for later use. In a food processor, finely chop garlic with the machine running. Pause and add in the 4 cups of romaine leaves, parsley, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and cheese. Pulse the ingredients together until finely chopped. While still processing, gradually pour in the remaining cup of oil in a slow stream until well blended.

3. 3

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

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• Cultural note

  This dish is inspired by Mediterranean cuisine, combining the flavors of Italian pancetta, Parmigiano-Reggiano, and olive oil with the freshness of tomatoes and herbs. It showcases the use of premium ingredients to create a flavorful and satisfying meal.

• Seasonal note

  This dish is best made in the late summer to early fall when tomatoes are at their peak ripeness and flavor. Fresh herbs like parsley are also abundant during this time, enhancing the dish's freshness.

• Health note

  The Egg-Stuffed Tomato with Pancetta and Herbs is a rich source of protein and healthy fats from eggs and olive oil, while being relatively low in carbohydrates. It also provides significant amounts of vitamins A and C, as well as some fiber.