Egg Stew

Name: Egg Stew
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: African, West African
Ingredients: 2 Large eggs; 4-6 medium plum tomatoes; 1 small onion; Salt to taste; Dry pepper or freshly chopped habanero pepper (atarodo); 1-2 Knorr cubes; Curry powder; 1/2 cup or 4 tablespoons of canola/vegetable oil; 1 garlic clove

The great taste of egg well seasoned in stew will make you try this quick easy recipe again and again. Can be had as breakfast, lunch or Dinner.

10 Minutes

Cooking Time
Easy

Difficulty
15 Minutes

Prep Time
2 People

Serves

Ingredients

2 Large eggs
4-6 medium plum tomatoes
1 small onion
Salt to taste
Dry pepper or freshly chopped habanero pepper (atarodo)
1-2 Knorr cubes
Curry powder
1/2 cup or 4 tablespoons of canola/vegetable oil
1 garlic clove

Cooking Methods

In a large or medium frying pan/skillet, heat the oil on medium heat
Once the oil is hot enough, add the onions and minced garlic and fry for about 3 minutes on medium heat or until the onions are translucent; stir occasionally
Add the chopped tomatoes and fry on medium low heat for about 7-10 minutes or until the sauce begins to taste more like stew and the tomatoes and onions are completely separated from the oil.
Add the salt, pepper, and seasoning cube(s) and stir the mixture
Then on low-medium heat, slowly pour in the well beaten eggs, do not stir the mixture immediately. Let the eggs cook and set (this takes about 2 minutes; you will begin to see bubbles at the top of the mixture. Then you can stir the mixture for about 2-3 more minutes until the eggs are completely solid and cooked.