romaine pesto and egg-stuffed tomatoes

INGREDIENTS

• Sometimes, I don’t know what I’m getting myself into, and my husband — who was just going to grab some Murray’s Bagels for us — has pretty much given up trying to understand. But, I’ve had a whole week of errands, working late and after-work engagements a
• since those
• and I was fiending for the kitchen by Saturday morning. Fiending.
• 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 parmesan (1/2 cup), plus additional for serving
• 6 large tomatoes (about 3 inches in diameter)
• 6 large eggs at room temperature