Baked Tomato with Egg and Pesto
Preheat your oven to 425 degrees, with the top rack up as far as it will go. (Those are her instructions - I had to put it down one notch, as the "top shelf" usage woke my smoke alarms up. I'm a bad broiler.)
Cut about the top 1/8 off of the tomato and "gut" it out. (I used a melon baller/scoop, because it's easier and doesn't scrape the sides, but a regular ol' spoon will work too.) Place it, or as many as you're making, in a ceramic or stoneware baking dish sprayed with oil/Pam/whatever. If the tomato doesn’t sit upright in the dish, just bevel the bottom of the tomato by cutting off a tiny sliver to make it flat.
Spoon about a tablespoon of pesto - I bought the stuff in the jar, or you can make your own, if you're ambitious - into the bottom of the hallowed tomato, and crack one egg into it.
Season with salt and pepper to taste, and bake for 20 - 25 minutes until the egg whites are set and the yolks are a little bit runny, still.
Then, take the tomato(es) out of the oven and turn your broiler to "high". Sprinkle (or smother - whatever, I don't judge) with a shredded cheese. I used mozzerella. Broil for 4 - 5 minutes, or until the cheese starts to get crusty and golden.
I counted the tomatoes as a "free food", but did serve it with some golden yukon potatoes (they have a lower GI than Russett potatoes, which is handy) that I cut up and tossed with olive oil, salt and pepper.