Egg Stuffed Tomatoes - cooking recipe

Ingredients

10 tomatoes, tops and a little of the bottoms cut off so they will stand up and scooped out, leaving 1/4-inch thick (turn upside down to drain)
18 eggs
2/3 small can evaporated milk
salt and pepper to taste
a few drops Tabasco sauce

Preparation

Beat eggs.
Add rest of ingredients except tomatoes.
Heat skillet to moderate heat and add 2 tablespoons of unsalted butter. Cook eggs until they are done, but not dry.
Stuff tomatoes with eggs and garnish with chopped chives.