Egg Masala Stuffed Tomatoes

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Wash the tomatoes and carefully slice off the tops. Gently scoop out the pulp and seeds, leaving the tomato shells intact. Set aside the pulp.

3. 3

   Heat 1 teaspoon olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent.

4. 4

   Add the minced green chillies and garlic paste. Sauté for another minute until fragrant.

5. 5

   Add the reserved tomato pulp, red chilli powder, chicken masala, and salt. Cook for 2-3 minutes until the mixture thickens slightly.

6. 6

   Crack the eggs into the pan and scramble them with the masala mixture. Cook until the eggs are just set but still moist. Remove from heat.

7. 7

   Stuff each hollowed tomato with the egg masala mixture, pressing gently to fill.

8. 8

   Place the stuffed tomatoes in a baking dish. Cover loosely with foil and bake for 15-20 minutes, until the tomatoes are tender but still hold their shape.

9. 9

   Remove from the oven and let cool slightly before serving. Enjoy your Egg Masala Stuffed Tomatoes hot or warm.