And like most Nigerian Food sauces, it is quite easy to prepare and when the family gets down to eat, you can be sure of no left-overs .
I'll also proudly add that my 7 yr old junior chef, helped in preparing this egg sauce; lately she has been coming up with some delicious concoctions, and I felt so blessed when she told me she'll love to participate in the ''Masterchef junior Spain 2018'' if daddy permits.
So, we have more than 2 years to convince daddy, but while we are at it, I'll be sharing some of her concoction recipes soon.
Now moving on to the recipe, here's it is, and trust you'll enjoy.
Egg stew/sauce is also known as '' scrambled eggs in tomato sauce''
Ingredients for Egg stew/sauce
- 3-4 Large eggs
- 5 large tomatoes OR 200ml fresh tomato puree
- Scotch bonnet/habanero pepper(atarodo) or ground dried pepper(to taste)
- 1 medium sized Onion bulb
- 1/4 teaspoon Garlic powder (optional)
- 1/4 teaspoon Curry powder
- 1/4 teaspoon dried Thyme or Oregano(optional)
- A pinch of ground Nutmeg(optional but gives the sauce a taste boost)
- 1 large Seasoning cube
- 75ml Vegetable oil
- Salt to taste
Note: To change the taste a bit, I often add ground crayfish, but it's very optional, that's why I didn't include it in the list
You can also choose to season the Egg stew as you like. You don't have to make use of all the seasonings mentioned above.
A. If you'll be using fresh tomatoes and peppers, blend or chop them into bits; also chop the onions and set aside
B. Break the eggs, beat well and set aside.
Now to prepare the Egg sauce;
1. Place a pot or frying pan/skillet on medium heat, pour in the vegetable oil and heat up until hot, but not smoking hot.
2. Then add the chopped onion and garlic powder(if using), stir fry for 2 minutes, and add the blended/chopped tomatoes and peppers. Stir-fry for about 10 minutes until the oil start to form bubbles at the top of the sauce.
Tip: The oil will separate from the tomato-pepper and the sauce will not have a raw tomato taste anymore.
3. Now add the curry, thyme, nutmeg , seasoning cube, adjust for salt and stir until well combined.
4. Then reduce the heat and gently pour in the beaten eggs and don't stir , so that the eggs will set, but if you don't want too see so much lumps in the sauce, you can go ahead and stir the sauce.
Stir continuously for 3-5 minutes on low heat and as soon as the egg mixture is fully cooked, put of the heat and serve.
My daughter served her egg stew with Boiled rice, but it also goes well with boiled, fried or roasted Plantains, Yams, Potatoes, Bread , Moi moi.
Share with your friends.