Cut the flaps of tomatoes and drill them with a spoon. Sauté the chopped onion and meat in 1/3 cup fat. When pozaparzhat, add the rice, half of the hollowed interior of the tomatoes, cut into in small pieces, spices and salt. Pour the mixture with 1/2 cup hot water and let it boil until the rice is tender, then remove from heat. Arrange tomatoes in the appropriate tray, fill them with the mixture and bake them in the oven. Shortly before the meal to be ready, pour it with eggs beaten with milk and flour. Bake it again for 10-15 minutes.