This study investigated the effects of supplementing Mojosari ducks diets with fish oil or fish oil in combination with tomato powder on hatching egg quality during storage. Eighty four Mojosari ducks (consisted of 72 female and 12 male ducks) were randomly allotted into 12 flocks (each flock consisted of 6 female and 1 male ducks) and fed 1 of 3 diets: Control (diet containing 2% soybean oil), FO (diet containing 2% fish oil), or FOTP (diet containing 2% fish oil+ 1% tomato powder). One hundred and eight hatching eggs (36 hatching eggs per treatment) were randomly collected at the end of 7 th weeks of dietary treatments. Hatching eggs were then stored for 14 days under room temperature (24-25 o C) and egg quality analysis was done at 0, 7, and 14 days of storage. Data were analyzed using two-way ANOVA. Means with significant result were further analyzed using Duncan Multiple Range Test. Result showed that there were no effect (p> 0.05) of either dietary treatments or storage periods on the weight of whole egg and its components (yolk, albumen, and shell), shell thickness, and shell surface area. Supplementation of fish oil (FO) or fish oil in combination with tomato powder (FOTP) had higher (p< 0.05) egg specific gravity compared to control. Egg stored for 7 and 14 days had lower (p< 0.05) egg specific gravity, Haugh unit, albumen index, and yolk index compared to fresh egg. It could be concluded that dietary fish oil and tomato powder had no effect on whole egg weight and its component, internal egg quality and external egg quality, except for egg specific gravity of Mojosari ducks. Storage under room temperature for 7 and 14 days could decrease internal egg quality of Mojosari ducks.