Nigerian Egg Stew

 

Nigerian Egg Stew-Weekend Special

 

Egg stew and fried plantains…that’s what I just had with fried plantains. Still licking my lips…lol. I do not have a favorite dish; but If I were to write a list of my “top 10 dishes”  eggs will definitely rank high up on that list. There are so many reasons why I love eggs.

They are so easy to prepare and allow a lot of room for creativity. You could add different types of herbs and spices,vegetables, and even beef and seafood to them.You could make omelettes, scrambled eggs, deviled eggs,frittatas, rolls,scotch eggs,or put them in salads, soups sandwiches…the list is endless. I think I my love for eggs came from my father; In fact the first time I saw my sweet daddy physically handle a kitchen utensil was the evening he came down to the kitchen to teach I and my sister how to fry his eggs properly(smiling as I recall that precious memory of him); a technique that I have imbibed to this day.(That particular episode did make me realize that I should never be quick to judge the cooking skills and knowledge of a man In addition, it affirmed my belief that it”s not a crime for an African man to show himself in the kitchen even if it is once in a blue moon. Take a hint all you brothers out there, becauseyou can teach your daughters a thing or two even in the kitchen;)

So,with my love for eggs still growing strong, I have decided to put up this post on one of my favorite egg recipes which is the Nigerian egg stew or sauce. It is really easy to prepare and goes deliciously well with boiled yams, boiled potatoes, and fried plantains. It also complements fried yams and potatoes and you might even like it with some plain white rice.

Without much ado, here’s my recipe:

INGREDIENTS

  • 2 large eggs
  • 4-6 medium plum tomatoes (finely chopped or sliced)
  • 1 small onion (finely chopped)
  • Salt, to taste
  •  Dry pepper or freshly chopped atarodo/scotch bonnet pepper (to taste), optional
  • 1-2 seasoning cubes (knorr or maggi)
  • Curry powder
  • 1/2 cup or 4 tablespoons of canola/vegetable oil ( change oil quantity based on your preference, but do not use too much)
  • I garlic clove (finely minced)

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PREPARATION

  1. In a large or medium frying pan/skillet, heat the oil on medium heat
  2. Once the oil is hot enough, add the onions and minced garlic and fry for about 3 minutes on medium heat or until the onions are translucent; stir occasionally
  3. Add the chopped tomatoes and fry on medium low heat for about 7-10 minutes or until the sauce begins to taste more like stew and the tomatoes and onions are completely separated from the oilIMG_1211IMG_1216
  4. Add  the salt, pepper, and seasoning cube(s) and stir the mixture
  5. Then on low-medium heat,slowly pour in the well beaten eggs, do not stir the mixture immediately.Let the eggs cook and set (this takes about 2 minutes; you will begin to see bubbles at the top of the mixture. IMG_1218Then you can stir the mixture for about 2-3 more minutes until the eggs are completely solid and cooked. Unlike an egg omelette which is set; the egg stew contains a larger quantity of tomatoes and is more simllar to scrambled eggs as the eggs  form lumps in the tomato sauce.

 SERVING SUGGESTIONS FOR EGG STEW

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Served with fried ripe plantains

 

Served with potato nuggets

Served with potato nuggets

 

Served with boiled yams (my favorite option)

Served with boiled yams (my favorite option)

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