Ingredients
• 4 large tomatoes
• 1 cup cooked SunRice White Long Grain Rice
• 2 tablespoons ready-made pesto
• 4 eggs
Method
1. Cut tops off tomatoes. Scoop out the centres and discard. Sprinkle with a little salt and place, cut-side down, on paper towel for 15 minutes to drain.
2. Preheat oven to 180°C.
3. Pack rice into tomatoes and top with the pesto. Use crumpled foil to make a nest for each tomato and place on a baking tray. Break an egg into each tomato, and bake with the tops for about 20 minutes or until cooked.
4. Serve immediately seasoned with pepper.
