Nigerian Egg Sauce
Egg sauce is Nigerian's version of scrambled egg. It is great with bread, plantain and yam; and can be eaten as a meal on its own.
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.
Nutrition
Calories: 389kcalCarbohydrates: 8gProtein: 10gFat: 36gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 246mgSodium: 101mgPotassium: 413mgFiber: 2gSugar: 5gVitamin A: 2208IUVitamin C: 56mgCalcium: 55mgIron: 2mg
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