Ingredients
Equipment
Method
Step‑by‑Step Instructions for Egg Stew (Nigerian Egg Sauce)
- Coarsely blend the tomatoes, red bell pepper, habanero pepper, and half of the chopped onion until smooth.
- Finely chop the remaining onion and mince the garlic.
- In a mixing bowl, whisk together the eggs until uniform and slightly frothy.
- Heat olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 2 minutes.
- Add the blended tomato mixture to the skillet and simmer for 5 minutes, stirring occasionally.
- Stir in curry powder, thyme, and bouillon into the mixture and cook for an additional 2 minutes.
- Gently pour in the whisked eggs and let sit for 2 minutes before stirring gently to combine.
- Add salt to taste, garnish with herbs if desired, and serve with yams or cauliflower rice.
Nutrition
Notes
Keep eggs at room temperature for better texture. Stir gently after adding eggs for larger chunks. Fresh ingredients enhance flavor. Adjust spice levels as preferred. Add vegetables like spinach or kale for more nutrition.