Nigerian Egg Stew – Stewed Egg Sauce
Nigerian Egg Stew (or Egg Sauce) is a quick, flavorful staple of Nigerian cuisine. It consists of eggs scrambled directly into a vibrant stew base made from tomatoes, peppers, and aromatic spices. It is most commonly served over boiled yam or fried plantain. This version uses canned tomatoes for speed and an optional kick of garlic and spring onion.
Equipment
- Medium-Sized Pot or Skillet
- Cutting Board and Sharp Knife
- Mixing Bowl and Fork/Whisk
Ingredients
- 3 Medium Eggs
- 1 Cooking spoon Vegetable/Olive Oil
- 1/2 Can Chopped Tomatoes
- 1 Red Bell Pepper
- 1- 1/2 Scotch Bonnet
- 1/2 Scotch Bonnet
- 2 Garlic Cloves
- 1 Stalk Spring Onion
- 1/2 tsp Stalk Spring Onion
- 1 Knorr Chicken Cube
- Salt to Taste
Instructions
Prep Vegetables:
- Finely chop 1 medium Onion (reserve half for later), slice 1 stalk Spring Onion, and mince 2 Garlic Cloves and the 1 - 1.5 whole Scotch Bonnet Pepper. Roughly chop the 1 medium Red Bell Pepper.1- 1/2 Scotch Bonnet, 2 Garlic Cloves , 1 Stalk Spring Onion, 1 Red Bell Pepper
Create Pepper Mix:
- In a blender or food processor, combine the chopped Red Bell Pepper, 1/2 of the Onion, and the Garlic Cloves. Pulse until coarse, or blend until smooth (optional). Set aside.
- Whisk Eggs: In a bowl, crack the 6 large Eggs. Add a pinch of Salt and whisk them until fully combined. Set aside.3 Medium Eggs
Cook the Stew Base
- Heat Oil: Place the pot/skillet over medium heat and pour in 4 Cooking Spoons Vegetable/Olive Oil.Sauté Aromatics: Add the remaining half of the chopped Onion (the half you didn't blend). Fry until fragrant (about 3 minutes). Stir in the minced Scotch Bonnet Pepper and cook for 1 minute.Add Pepper Mix: Pour the blended Pepper Mix into the pot. Let it cook for 5 minutes, stirring occasionally.Add Tomatoes and Seasoning: Add the contents of the 1 (14.5 oz) can Chopped Tomatoes. Stir in 2 Knorr Chicken Cubes, 1/2 tsp Curry Powder, 1/4 tsp Thyme, and Salt to Taste.Simmer: Reduce the heat to low-medium. Simmer the sauce for 8-10 minutes, or until it has thickened and the oil begins to float on top. Stir occasionally.1 Cooking spoon Vegetable/Olive Oil, 1/2 Can Chopped Tomatoes , 1/2 Scotch Bonnet, 1/2 tsp Stalk Spring Onion, 1 Knorr Chicken Cube, Salt to Taste
Finish the Stew
- Pour Eggs: Reduce the heat to the lowest setting. Pour the whisked Eggs evenly over the stew. Do not stir immediately.Cook and Scramble: Let the eggs set around the edges for 1-2 minutes. Gently use your spoon to break up the eggs and incorporate them into the stew base, creating soft curds. Continue to gently stir until the eggs are fully cooked through and fluffy (about 3-4 minutes).Garnish: Turn off the heat. Stir in the sliced 1 stalk Spring Onion just before serving for a final, fresh aromatic touch. Serve hot.
Notes
- Alternative Texture: For a smoother, less textured stew, blend the red bell pepper, garlic, and onions until very smooth.
- Traditional Pairing: This dish is best enjoyed with Boiled Yam (Isu). Other excellent pairings include Bread, Boiled Rice, or Fried Plantain (Dodo).
- Color: To achieve the signature deep red-orange color typical of Nigerian stews, you can add 1 tablespoon of tomato paste along with the chopped tomatoes.
Nutrition
Calories: 290kcal
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