So I am having a not so good day. Firstly, my child minder resumed late, which means I was going to get later than planned to the restaurant. Minder arrived, I quickly grabbed my bag and made a dash for the car and guess what? today of all days my car wouldn’t start! this has never happened in more than 2 years I have had this particular car. I got out of the car towards the off licence near me while walking and checking my bag to see if I’ve got oyster anywhere in there (fortunately I had) topped up my oyster, hopped on the bus and got to the restaurant. My restaurant is just six minutes drive to my house, I ended up spending about an hour getting to the restaurant. I had a quick drink of red bull (I just had to…lol) and began chef duties for the day. Just when I thought things couldn’t get worse guess what happened? Ewa agonyin sauce turned into burnt offering. Remember in my Ewa agonyin sauce recipe I made a warning about there being a thin line between nicely done Ewa agonyin sauce and burnt offering? oh well, I crossed that line today. Anyway, that is how my day is going but as promised on my instagram page HERE, here I am typing the recipe for egg stew.
I remember growing up my mum would prepare this quick, delicious egg stew which we normally had with boiled yam or Agege bread with tea (I hated tea as a kid..i still don’t like it much now but I do take it) on Saturday or Sunday mornings. A simple yet fulfilling breakfast that fuels one for the day ahead. Egg stew is popular in most Nigerian homes and I am yet to find any Nigerian who grew up in Nigeria in my generation that doesn’t know this dish. Let’s get cooking guys…
Preparation time: 5 minutes
Cooking time: 5 minutes
Total time: 10 minutes
1 stock cube
1) Peel, rinse and chop the onions then rinse and chop the tomatoes.
2) Season with half of the stock cube and salt. Mix in the seasoning.
3) In a frying pan, pour sunflower oil and heat. When oil is hot, reduce heat and pour in the chopped tomatoes and onions. Fry for about 3 minutes
I like the onions soft and translucent rather than crispy like some prefer (my hubs actually makes the onion crispy when he cooks it)
5) Break the eggs in a bowl, add remaining half of the stock cube, salt to taste and whisk
6) Add the egg to the tomatoes and onions mixture
7) When it starts to curdle, turn with spoon to get the scrambled look and let the egg fry for 1-2 minutes.
That’s egg stew done. Serve and enjoy with yam, agege bread, plantain or any meal of your choice.
Below is Agege bread and egg stew for breakfast. For my agege bread recipe, click HERE
Note: You can also add green pepper, scotch bonnet to the recipe
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“You’re going to go through tough times-that’s life. But I say, ‘Nothing happens to you, it happens for you.’ See the positive in negative events- Joel Osteen