Take one egg and gently break the shell with a toothpick to create a small opening on the shell.
Remove the white and yolk in a bowl.
Break the remaining eggs in a similar way and separate the yolks and whites.
Divide the whites into three equal portions.
In one portion, add spinach powder and stir well.
In another portion add the tomato powder and stir well.
Pour the spinach mixture in the egg shell, just till it covers ⅓ portion in the egg shell and place the egg in a standing position in boiling salted water. The egg will coagulate in 5 minutes.
Remove the egg from the water and add the plain egg whites as a second layer in same egg shell, so that only ⅓ of the egg shell is empty.
Place the egg in a standing position and allow it to cook for another 5 minutes.
Remove the egg, fill the remaining egg shell with tomato flavored whites and with the help of a cellotape wrap the entire egg and allow it to submerge in the boiling water and cook till done.
Remove the egg, break the shells lightly and cut the egg into halves.