Romaine- and Egg-Stuffed Tomatoes with Pancetta Recipe | Epicurious

Ingredients

• 6 oz sliced pancetta (Italian unsmoked cured bacon), chopped
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 large head romaine (about 1 1/2 lb)
• 1 large garlic clove
• 1/4 cup loosely packed fresh flat-leaf parsley leaves
• 1/2 teaspoon salt
• 3/8 teaspoon black pepper
• 1 oz finely grated Parmigiano-Reggiano (1/2 cup), plus additional for serving
• 6 large tomatoes (about 3 inches in diameter)
• 6 large eggs at room temperature