Stuffed Tomatoes with Egg

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

240 calories, 9 grams fat

Course: Main Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

Rate This Recipe


  • 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.