Scrambled eggs mean different things to different people, with the common ingredient being eggs. Added ingredients depend on who is cooking and where. In this post, I will share egg sauce recipe, which is the Nigerian way of scrambling eggs. It is also known as egg stew. While I was growing up, breakfast on Sundays would be bread or yam with egg sauce; this is still a tradition in many households to date.
To make Nigerian egg sauce, the egg is cooked in tomatoes, pepper and onion sauce with spices. It can be served with yam, bread (it is excellent with Agege bread), potatoes, plantain or rice. The Nigerian scrambled egg is very nutritious and can be eaten as a meal on its own, any time of the day.
How To Make Nigerian Egg Sauce
Here are the ingredients you need for this egg sauce recipe...
- Eggs
- Onion
- Garlic
- Tomatoes
- Red Bell pepper
- Scotch bonnet pepper
- Curry powder
- Smoked paprika
- Salt
- Oil
A few notes about the ingredients...
Additional Ingredients: This recipe is for basic egg sauce. You can add more vegetables – green pepper works really well in the sauce. To make it more indulgent, you can also jazz it up with other ingredients like sardines and corned beef.
How to make it...
Chop the garlic finely.
Chop the tomatoes, peppers and onion. Or blend coarsely in a food processor – If you are doing this, blend the onion first and separate it from the other ingredients.
Break the eggs and whisk with a pinch of salt, and keep aside.
Heat the oil in a non-stick frying pan, then add onions. Cook until the onions are soft and starting to go brown.
Add the garlic, curry powder and smoked paprika, stir for 1 min, then add the peppers and tomatoes. Mix the content of the pan well and leave to simmer.
Check the sauce and occasionally stir until it is reduced. This should take at least 10 mins, by which time the oil would be separated from the sauce.
Add some salt to taste here. Remember that you have added some salt to the egg already.
Reduce the heat to very low and pour the egg in. Mix the egg into the sauce, then bring the heat back to medium.
Continue to stir with a wooden spoon to cook the eggs evenly. Use the spoon to scrape the sides into the centre of the pan, as this tends to cook first. Do this until the eggs are cooked through and no longer runny.
Remove from heat and serve.
Related Recipes
Some Nigerian breakfast recipes to try...
Specialty Ingredients
Manual pull chopper - This is a must have kitchen too, which chops vegetables quickly without the need to plug in; you only need to pull a rope a few times.
Nigerian Egg Sauce
Equipment
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
- Chop the garlic finely.
- Chop the tomatoes, peppers and onion.
- Break the eggs and whisk with a pinch of salt, and keep aside.
- Heat the oil in a non-stick frying pan, then add onions. Cook the onions are soft and starting to go brown.
- Add the garlic, curry powder and smoked paprika, stir for 1 min, then add the peppers and tomatoes. Mix the content of the pan well and leave to simmer.
- Check the sauce and occasionally stir until it is reduced and oil is separated from the sauce. Add some salt to taste here.
- Reduce the heat to very low and pour the egg in. Mix the egg into the sauce, then bring the heat back to medium.
- Continue to stir with a wooden spoon to cook the eggs evenly. Use the spoon to scrape the sides into the centre of the pan, as this tends to cook first. Do this until the eggs are cooked through and no longer runny.
- Remove from heat and serve.
Nice. I wouldn't have called egg sauce scrambled eggs. Egg sauce is it's own thing. Maybe fried egg would be more like scrambled egg. Since their own scrambled egg is a egg fried without being beaten.