Egg Tomatoes – a delicious recipe with egg, onions, ginger paste, tomato, chilli powder, coriender powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
boil the eggs and then remove the sheel and then fry in 1/2 tea spoon of oil, then cut it into halves and keep it aside. boil the tomatoes in warm water for 5 min and then put it into cold water and the remove the cover and cut the tomatoes into pieces ( small). Then put the pan in heat and put 2 table spoon of oil and let it heat, then put the chopped onions into it once it get fried put red chilli powder,coriender powder,cumin powder,ginger paste,tomatoes (chopped),salt acc. to taste and tumeric powder into it and cover it for 2 min then add little bit of water and cover with a lid.after 5 min remove the lid and look if the tomatoes are cooked if so then put the lemon juice into it and when it gets to boil put the eggs into it then keep for 2 min then add the coriender leaves and cover for 1 min then its ready to serve.
2
SPECIAL TIP : Serve with paratha
177
kcal
Calories
10
g
Fat
9
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 egg, 2 onions (medium sized), ginger paste 1/2 tea spoon, 3 tomato (medium sized), and more.
Yes, Egg Tomatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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