Stewed Eggs

Stewed Eggs

As a kid I grew up eating yam and stewed eggs; and if you’re Nigerian, you probably did too at some point. This is one of those meals that brings back really fond memories of my childhood Saturdays, right after ogi and akara. In boarding school, students would fight tooth and nail to take as much egg as possible because nobody really believed sharing was caring. People would actually engage in trade by batter or bully just to get a second portion of egg, which was usually served with yam. It was that serious.

At home, we made stewed eggs with corned beef or sardines and ate it with yam, bread or plantain. Unfortunately there was nobody at home to trade with or bully for more egg… Although, come to think of it, it was probably more fortunate for me being the youngest child. I would certainly have been the bullied one.

Check out the recipe below and let me know what your favorite type of eggs are.

Ingredients

  • 2 Eggs
  • 1 tablespoon olive oil
  • 1/4 small onion, sliced
  • 1/2 tomato, diced
  • Corned beef (optional)
  • 3 tablespoons blended tomatoes/pepper (see recipe)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon fresh thyme

Directions

Heat oil over medium heat in a small pan and sauté onions and tomatoes till onions become translucent. 

Add corned beef and blended tomato mix and cook 3-5 minutes. Season with salt, pepper and thyme.

Break and beat eggs in a separate bowl; pour into pan with the stew and mix.

Fry eggs on low heat, for 2-4 minutes flipping half way till cooked on both sides. Serve immediately with yam, bread or fried plantain.

Stewed Eggs
Serves 1
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 Eggs
  2. 1 tablespoon olive oil
  3. 1/4 small onion, sliced
  4. 1/2 tomato, diced
  5. Corned beef (optional)
  6. 3 tablespoons blended tomatoes/pepper (see recipe)
  7. Salt, to taste
  8. Freshly ground black pepper, to taste
  9. 1/2 teaspoon fresh thyme
Instructions
  1. Heat oil over medium heat in a small pan and saute onions and tomatoes till onions become translucent.
  2. Add corned beef and blended tomato mix and cook 3-5 minutes. Season with salt, pepper and thyme.
  3. Break and beat eggs in a separate bowl; pour into pan with the stew and mix.
  4. Fry eggs on low heat, for 2-4 minutes flipping half way till cooked on both sides.
Tatashey http://www.tatashey.com/

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