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Stuffed Tomatoes with Egg Recipe

Stuffed Tomatoes with Egg is a popular American Entree
Author :
On :
Tuesday, 19 April, 2016
Category :
Non-Vegetarian Recipe
Course :
Entree Recipe
Cuisine :
American Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • 3 eggs
  • 6 large firm Tomatoes
  • 2 Onions (finely sliced)
  • 1/2 tsp - Cumin seed powder
  • 1/4 tsp - Turmeric powder
  • 1/2 tsp - Sugar
  • 1 tbsp - chopped Coriander leaves
  • 1/2 tsp - chilli powder
  • salt to taste
  • oil
  • How to Make Stuffed Tomatoes with Egg:

    1. Neatly slice off the tops of the tomatoes and keep aside.
    2. Remove the tomato pulp and mash well.
    3. Grease a baking dish and arrange the tomato cases in it.
    4. Heat the oil and fry the onions till golden brown.
    5. Add the powder spices with salt.
    6. Fry for 5 mins, then add the tomato pulp and fry for a few minutes more.
    7. Beat the eggs well and add to the mixture.
    8. Stir until the mixture is thick and creamy.
    9. Remove from the fire and stir in the coriander leaves.
    10. Fill the tomato cases with the egg mixture and cover with the sliced-off tops.
    11. Place a small knob of butter on top of each and bake in an hot oven until the tomatoes have cooked through.


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