1. Begin by making the pesto. Tear the romaine leaves into small pieces. Add the romaine, garlic, parsley, Himalayan sea salt, pepper and extra virgin olive oil to a blender or food processor. Process well until you obtain a pesto consistency.

2. Preheat your oven to 400 F.

3. Remove the core of tomatoes by cutting out a large cone from the top of each one with a paring knife. Using a spoon, remove all the pulp and seeds.

4. Place the tomatoes, face up, in a 9” baking dish. Fill each with about 2 teaspoons of pesto; however, be sure to leave enough room for the egg as well. Crack an egg into each tomato.

5. Season with additional Himalayan sea salt and pepper to taste, place in the preheated oven and allow to bake for approximately 20 minutes.

Serving Size = 2 eggs