Indian Eggs on Tomato

Indian Eggs on Tomato

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Servings: 6
Calories: 230


  • 4 Eggs separated
  • 2.2 lb Tomatoes ripe, skinned, finely chopped
  • 1 1/2 floz Vegetable oil
  • 2 Onions medium-sized, finely sliced

grind to a paste:

  • 1/2 tsp Cumin jeera seeds
  • 8 Garlic lasan cloves
  • 1 Ginger adrak, 1 inch piece
  • 4 Green chillies
  • 9 Dry red chillies sookhi lal mirch
  • 1 tsp Salt
  • 4 tbsp Jaggery gur


  • Heat the oil in a wok (kadhai); add onions and saute till light brown. Add the ground paste and salt; saute for a while.
  • Add the tomatoes and mix well. Add jaggery and cook on low heat till the mixture is dry. Remove and transfer the contents into an ovenproof dish.
  • Beat the egg whites till frothy. Add the yolks and beat again. Pour this over the tomato mixture and bake in a preheated oven (200°C / 400°F) till the eggs are firm to the touch.
  • Remove and serve with bread.
Calories: 230 kcal
Carbohydrates: 28 g
Protein: 7 g
Fat: 11g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 109 mg
Sodium: 546 mg
Potassium: 729 mg
Fiber: 5 g
Sugar: 19 g
Vitamin A: 2190 IU
Vitamin C: 127 mg
Calcium: 63 mg
Iron: 2 mg
Cuisine Indian
Ingredients Egg
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