recipe
Nigerian Egg Stew
Tender egg curds in a deeply softened tomato and onion sauce. A quick companion to boiled potatoes, yam, plantain or bread.
2–3 servings (estimated)
Ingredients and method
2–3 servings (estimated)
Planning estimate: 25–35 min · Easy.
Timing guide: Allow 10–15 minutes to reduce fresh tomatoes before the short egg-cooking stage.
Method
- Beat the eggs with a small pinch of the measured salt. Prepare the tomatoes and onion before heating the skillet; wear gloves when handling the hot pepper if needed.
- Warm the oil in a wide skillet over medium heat. Cook the onion for 3–4 minutes until softened. Add the tomatoes and pepper and simmer, stirring occasionally, for 10–15 minutes until the tomatoes collapse and the sauce is thick rather than watery.
- Stir in the curry powder, optional thyme and bouillon, and remaining salt. Lower the heat. Pour the eggs over the sauce and leave undisturbed for 30–60 seconds so curds begin to form.
- Gently fold with a spatula, keeping some larger curds. Continue over low heat until no liquid egg remains and the egg mixture reaches 160°F, usually another 3–5 minutes. Serve while the curds are still tender.
Cook the tomatoes before adding eggs
Watery tomatoes can dilute the eggs and make the dish seem unfinished. Reduce the sauce first; only then add the beaten eggs. Gentle folding gives distinct curds, while constant stirring produces finer pieces.
Build a breakfast around it
Serve with boiled yam or potatoes, dodo or bread. This is a spoonable sauce with cooked egg pieces, not a set omelette. Contains egg; check bouillon for wheat, milk or other allergens.
Serving and keeping leftovers
Refrigerate leftovers in shallow containers within two hours, or one hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat cooked leftovers to 165°F; add a splash of water to stews or rice if needed.