Mint Pesto & Egg Stuffed Tomatoes


Now here’s a fun and pretty way to have your morning egg. The tomato acts as a cup to a simple pesto (without the cheese and nuts to weigh it down) and a whole egg. For health’s sake, please always have the yolk! This is a savory approach to breakfast, and it’ll keep you full for hours.

The glow is in the…

Egg Yolk: contains 100% of the entire egg’s vitamins K, D, E, and A content as well as more than 90 percent of the thiamin, calcium, iron, zinc, folate, and vitamins B6 and B12. Although it does contain cholesterol, egg yolks do not cause heart disease. Research has shown that when people consume some 3-4 eggs per day (with the yolk), cholesterol levels do not increase and,  if they change at all, they usually improve! The egg yolk also contains the long-chain omega-3 fatty acid DHA, which is necessary for brain and eye function, as well as the long-chain omega-6 fatty acid arachidonic acid, which is necessary for healthy skin, hair, libido, reproduction, growth and response to injury.

Mint Pesto & Egg-Stuffed Tomatoes

by Aylin @ Glow Kitchen

Cook Time: 25 minutes

Keywords: bake vegetarian eggs pesto mint tomato

Ingredients (Makes 4 servings)

For the Pesto

  • 2 cups fresh mint leaves
  • 1 garlic clove
  • 1 tsp sea salt
  • 1/3 cup extra virgin olive oil

For the Preparation

  • 4 large tomatoes
  • 4 eggs
  • Salt, pepper, and fresh mint for garnish


For the pesto, combine all ingredients into a food processer and blend until smooth.



Prepare the tomatoes by cutting 1/2-inch thick slices off their tops. Carefully cut and spoon out the inside flesh without penetrating the skin. Set tomatoes in a glass baking dish that is sprayed or oiled lightly.


Fill a tablespoon of pesto into the bottom of each tomato cup. Top with a cracked egg. Don’t worry if the egg white overflows and runs to the bottom of the pan. Top each tomato off with the reserved tomato lids.



Bake at 400 degrees Fahrenheit for 25 minutes or until the egg has cooked to your liking. I like mine a little runny, because it’s great to dip bread into. When finished, garnish with chopped fresh mint, salt, and pepper.







Bon Appetit!

xo Aylin

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