Description
Nigerian Egg Sauce is a flavorful, hearty breakfast made with eggs, tomatoes, peppers, onions, and warm spices. It is quick to prepare and delicious served with bread, fried plantain, boiled yam, or enjoyed on its own.
Ingredients
- 6 eggs
- ½ cup oil
- ½ medium onion
- 1 clove garlic
- 3 medium tomatoes
- 1 red bell pepper
- 1 Scotch bonnet pepper
- ½ teaspoon curry powder
- ½ teaspoon smoked paprika
- Salt to taste
Instructions
- Finely chop the garlic, tomatoes, peppers, and onion.
- Crack the eggs into a bowl, whisk with a pinch of salt, and set aside.
- Heat the oil in a non-stick frying pan over medium heat.
- Add the onions and cook until softened and lightly browned.
- Add the garlic, curry powder, and smoked paprika. Stir for about 1 minute.
- Add the tomatoes and peppers, mix well, and allow the sauce to simmer.
- Stir occasionally until the tomato mixture reduces and the oil begins to separate from the sauce.
- Season with salt to taste.
- Reduce the heat to very low and pour in the whisked eggs.
- Stir gently to combine the eggs with the sauce.
- Increase the heat to medium and continue stirring until the eggs are fully cooked and no longer runny.
- Remove from the heat and serve warm.
Notes
Serve Nigerian Egg Sauce with toasted bread, fresh bread, boiled or fried yam, fried plantain, potatoes, or rice. For the best texture, serve it immediately while warm. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a frying pan or microwave until warmed through. Avoid overheating, as the eggs can become dry and rubbery.