Who says you have to share a Valentine's brunch? Why not keep this tasty secret all to yourself? It's elegant, easy to make, and it's chock full of lycopene, vitamin C, calcium, and protein. Serve it alongside a latte or a mimosa.

1 large firm organic tomato (ripe but not overripe, or it will split when you cook it)
kosher salt
1 Tbsp. ricotta cheese
1 Tbsp. freshly grated parmesan cheese, plus a little extra to garnish
1 Tbsp. pesto (for a nut-free version, see my recipe here)
freshly ground pepper
1 egg
1 tsp. cold pressed extra virgin olive oil
chopped parsley

Using a sharp knife, cut a lid into the tomato. Remove and set aside for later. Gently scoop out the pulp and seeds using a teaspoon. Sprinkle the tomato with kosher salt, invert on a paper towel and let drain 15 minutes. Preheat oven to 400 degrees. Combine ricotta, parmesan, and pesto. Fill the tomato with the cheese/pesto mixture. Sprinkle with freshly ground pepper. Break in the egg, being careful not to break the yolk. Top with 1 tsp. olive oil and a sprinkling of parmesan cheese. Replace the lid (trim the underside down if necessary). Drizzle a little olive oil in the base of a shallow baking dish or ramekin. Bake about 25 minutes until egg has set. Remove the tomato lid, sprinkle with salt and pepper to taste, top with chopped parsley, and eat with toast triangles spread with Earth Balance Soy Garden Buttery Spread. Serves 1.

From Recipes for Love