Creamy Tomato Macaroni Bake with Crispy Eggs

1.Preheat the oven to 180°C (350°F).

2.Cook the macaroni pasta in boiling salted water according to package instructions until al dente, about 8-9 minutes. Drain and set aside.

3.In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add the finely chopped onion and sauté until translucent, about 4-5 minutes.

4.Add the minced garlic and sauté for another 1 minute until fragrant.

5.Add the chopped tomato and cook for 3-4 minutes until softened.

6.Stir in the tomato ketchup and Maggi masala powder, mixing well to combine. Cook for 2 minutes to blend the flavors.

7.Sprinkle the all-purpose flour over the mixture and stir continuously for 1-2 minutes to cook out the raw flour taste.

8.Gradually pour in the milk while stirring constantly to avoid lumps, creating a smooth, creamy sauce.

9.Add salt, black pepper, and red chili powder (if using). Continue to cook the sauce on low heat, stirring frequently, until it thickens to a creamy consistency, about 5-7 minutes.

10.In a separate non-stick pan, heat the remaining 1 tablespoon vegetable oil over medium heat. Crack the eggs carefully and fry them until the edges are crispy and the yolks are cooked to your preference (sunny side up or slightly firm). Remove and set aside.

11.Add the cooked macaroni to the tomato-milk sauce and gently fold to coat all the pasta evenly.

12.Transfer the macaroni mixture into a greased baking dish and smooth the top with a spatula.

13.Place the crispy fried eggs on top of the macaroni bake, spacing them evenly.

14.Dot the top with small pieces of butter for added richness.

15.Bake in the preheated oven for 15-20 minutes until the top is slightly golden and the dish is heated through.

16.Remove from the oven and let it rest for 5 minutes before serving.

17.Serve warm, garnished with fresh herbs if desired.