Romaine- And Egg-Stuffed Tomatoes With Pancetta

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Nutrition per serving    (USDA % daily values)
CAL
459
FAT
126%
CHOL
117%
SOD
44%

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Ingredients for 6 servings

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

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