Créé avec l’IA
Egg Masala Stuffed Tomatoes
30 min 120 kcal par portion Moyen
Ingrédients
4 Portions
- tomatoes4 large
- eggs4 large
- onion0,5 cup, chopped
- green chillies2 pieces, minced
- garlic paste1 teaspoon
- red chilli powder0,5 teaspoon
- chicken masala0,5 teaspoon
- salt0,5 teaspoon
- olive oil1 teaspoon
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 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
Heat 1 teaspoon olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
- 4
Add the minced green chillies and garlic paste. Sauté for another minute until fragrant.
- 5
Add the reserved tomato pulp, red chilli powder, chicken masala, and salt. Cook for 2-3 minutes until the mixture thickens slightly.
- 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
Stuff each hollowed tomato with the egg masala mixture, pressing gently to fill.
- 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
