Brunch Themed Arugula Egg Stuffed Tomato

3 c. arugula
1/4 c. fresh parsley
1/2 c. freshly grated Parmesan cheese
2 garlic cloves
large pinch kosher salt
1/2 c. olive oil
6 large tomatoes, shelled
6 small eggs

In a food processor add garlic and pulse, then add the arugula and parsley, a large pinch of kosher salt and a few grinds of pepper, along with the parm cheese. Drizzle olive oil in until it is blended into a smooth pesto. Take the tomatoes and poke a small needle sized hole on the side near the bottom of them. Then fit them into an oiled baking dish. Add 1 TBSP of the pesto mix to each tomato, then crack a small egg inside each tomato. Bake in the top 1/3 of the oven at 400 degrees for 25-30 minutes, until the whites are cooked through and the yolks are still somewhat soft. Serve along side some fresh fruit, breakfast potatoes, or overtop a bed of arugula lightly dressed with delicious homemade dressing (1 part maple syrup, 2 parts balsamic vinegar, 3 parts olive oil)
Adapted from Gourmet, September 2006