Nigerian Egg Stew
Around the World in 80 Eggs, day 33:
I love how so many countries have their own take on the humble scrambled eggs, but jazzed up with local spices to give it character. This one is no exception and let me tell you, it was SO good!
Nigerian egg stew, aka egg sauce, takes things up a notch with a spicy tomato base. The tomatoes and peppers simmered together for a rich, flavourful sauce. You can adjust the heat to your liking, but a little kick is what makes it fun! This spicy egg scramble is then joined with some crispy fried plantains and boiled yams.
The whole thing was absolutely delicious and I made it again the following day. The yam is a lovely addition and a great change from bread as many other scrambled eggs dishes would call for.
If you're looking to try something different for brunch or lunch, this one is definitely a great one to do!
Hey, I'm Verna!
About this recipe
Ingredients
- 4 eggs, beaten
- 1/2 brown onion, finely diced
- 1 red pepper, finely diced
- 2 tomatoes, finely diced
- 2 cloves garlic, minced
- 1/2 tsp medium curry powder
- 1/2 tsp smoked paprika
- 1 small scotch bonnet pepper
- Salt to taste
To serve:
- Fried plantain
- Boiled yam
- Fresh coriander for garnish
Pair it with
Instructions
- Boil the Yam: In a pot, cover the yam slices with water. Add a pinch of salt and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the yam is tender when pierced with a fork. Drain and set aside.
- Sauté the Aromatics: Heat vegetable oil in a frying pan over medium heat. Add the onions and sauté for 2 minutes until softened. Stir in the garlic, curry powder, and smoked paprika. Cook for an additional 30 seconds, allowing the spices to release their aroma.
- Simmer the Tomato and Pepper: Add the chopped tomato and bell pepper to the pan. Stir to combine and cook for 5 minutes on low heat, until the vegetables soften.
- Fry the Plantain: While the stew simmers, heat oil in a separate pan over medium heat. Fry the plantain slices until golden brown on both sides. Drain on paper towels and set aside.
- Scramble the Eggs: In the pan with the simmering tomato mixture, push the vegetables to the side and crack the eggs into the open space. Scramble the eggs until cooked through, then gently fold them into the vegetable mixture. Season with salt to taste.
- Serve and Enjoy: Divide the cooked yam slices between plates. Top with the Nigerian egg stew and garnish with freshly chopped coriander (cilantro). Serve with fried plantain slices for a complete and delicious meal.
Tips:
- Adjust the amount of curry powder and smoked paprika to your desired level of spice
- For a richer flavor, you can add a tablespoon of tomato paste along with the chopped tomatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
Video demonstration
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