Stuffed Tomatoes with Egg

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

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  • 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

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