To make the pesto:
6 leaves of Romaine lettuce
clove of garlic
1/2 tsp salt
fresh basil
1/2 cup olive oil
Put all the ingredients in a food processor, and mix it until its completely smooth.
The rest of the recipe:
4 big tomatoes
4 eggs
pepper
Hollow out the tomatoes and spoon a little pesto on the bottom.
Then fill each tomato with an egg and add some pepper to taste on top.
Cook in the oven for about 25 mins. on 180°C (350F)
source: crossfitcatcave
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