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Eggs Kebab with Fresh Tomato Dressing

Eggs Kebab with Fresh Tomato Dressing

Egg Kebab1


  • 8 eggs, almost hard boiled and peeled
  • 2 tomatoes, seeded and chopped
  • ½ red onion, finely chopped
  • ½ clove garlic
  • 1 tbsp white wine vinegar
  • 1 tbsp extra virgin olive oil
  • Sugar and pepper to taste
  • 16 bamboo skewers


Place tomato, onion, garlic, vinegar and oil into a food processor and blend until smooth, season with sugar and pepper. Cut the eggs in half longways and pierce a skewer through each of the halves. Place into a bowl and serve with the tomato dressing on the side for dipping.


raw baby carrots, celery sticks and or other vegetables for a healthy snack or a great addition to any barbeque

Nutritional Information

  • Serving size 200g
  • Energy 817kJ 195kcal
  • Protein 12.4g
  • Total fat 13.6g
  • Saturated fat 3.1g
  • Carbs (total) 4.9g
  • Carbs (sugar) 4.1g
  • Sodium 125mg
  • Fibre 1.4g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people