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Start your day right with this Nigerian egg stew! Easy, filling, and packed with flavor, no wonder it’s a true Nigerian breakfast classic.
Bring a taste of West African food to your breakfast table with this Nigerian egg stew recipe!
This homemade egg stew dish is actually super easy, so it just makes sense to make it every morning.
We’ll share beginner tips and ingredient swaps so you can make this nutritious, flavorful Nigerian breakfast wherever you are!
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Now that you know how to make egg stew, why not grow your healthy food menu with other classic Nigerian food recipes?
Nigerian chicken stew and efo riro are comforting Nigerian stews that can turn your dull routine into a tasty adventure!
Why You’ll Love This Nigerian Egg Stew Recipe
- This Nigerian egg stew recipe is completely doable thanks to its flexible and easy-to-find ingredients. It’s both beginner-friendly and won’t break your weekly budget.
- Made with eggs, tomatoes, onions, and peppers, Nigerian eggs are not only delicious but also packed with nutrients.
- Umami with a kick, this African egg stew is a flavorful twist on your usual breakfast eggs. Enjoy it on its own or pair it with your favorite carbs any time of the day!
Ingredients
Eggs – Naturally, you’ll need eggs to learn how to make stew with eggs!
Salt, Knorr chicken seasoning cubes, curry powder, and dried thyme – These seasonings give this egg stew Nigerian recipe its rich, deeply savory flavor.
Onion – Combined with tomatoes and peppers, who knew onions could turn ordinary eggs into a crave-worthy meal?
Mackerel – Not a fan of fish? You can use corned beef in this egg stew Nigerian-style recipe!
Vegetable oil – Essential for that signature Nigerian egg sauce look, where the oil separates from the sauce. Yum!
Fresh tomatoes – You can blend them coarsely with onions and peppers. Plum tomatoes work well since they aren’t too watery.
Ata gigun and Tatashe pepper – For heat and flavor. Red bell peppers and habanero peppers work as alternatives if needed.
Fresh parsley – While not traditional, a small sprinkle of fresh parsley can add a fresh note to round out the African egg stew.
Ingredient Additions & Substitutions For Nigerian Egg Sauce Recipe
Maggi cubes
A classic in Nigerian homemade recipes, Maggi cubes work just as well as Knorr cubes!
Palm oil
For a richer, heartier flavor in your stewed egg sauce, you can swap vegetable oil for palm oil.
Sardines
Want to learn how to make Nigerian breakfast without fresh mackerel? Use Geisha canned mackerel!
Tips For Making This Recipe
Customize Your Eggs
This stewed eggs recipe uses two large eggs. If your eggs are on the smaller side, feel free to add one more so the eggs don’t get lost in the stew. You want to clearly see and enjoy them in every bite!
Nigerian egg stew can turn out in two ways. You can have tiny, scrambled pieces of egg or larger, soft chunks. For smaller pieces, start stirring right after pouring in the whisked eggs. For larger pieces, wait about a minute before stirring so the eggs can set first.
Avoid Burnt Stew
High heat can easily burn the sauce and affect the taste. Also, stir the stew from time to time to keep it from sticking to the pan.
Storage Tips
This egg stew will keep in an airtight container in the fridge for 3 to 4 days. To serve, reheat it in a pan with a bit of vegetable oil.
Egg Stew Nigerian Recipe FAQs
What is Nigerian egg sauce?
One of the most popular Nigerian breakfast recipes, Nigerian egg sauce, also called Nigerian egg stew, is a dish made by simmering scrambled eggs in a mixture of tomatoes, peppers, and onions.
Is Nigerian egg stew the same as garden egg stew?
Nope. While both are cooked in a tomato, onion, and pepper base, Nigerian garden egg sauce uses small eggplants (garden eggs) and doesn’t usually include actual chicken eggs.
How to make garden egg stew recipe?
To make a Nigerian garden egg stew, start by boiling the garden eggs until soft, then drain and puree them. In a pot, saute onions, add the blended tomatoes and peppers, season with your preferred spices, and simmer. Finally, stir in the mashed garden eggs and cook until well combined.
What is a traditional Nigerian breakfast?
Curious about how to make Nigerian breakfast at home? A simple traditional option is bread with tea. You can also enjoy this West African dish with fried yams or fried plantains, or pair akara with pap for a classic Nigerian meal.
More Delicious Nigerian Recipes
I found this recipe for Yam Porridge that I HAVE to try!
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Nigerian Egg Stew
Ingredients
- 2 large eggs
- 1/2 tsp salt
- 1 to 2 Knorr chicken seasoning cubes
- 1 tsp curry
- 1/2 tsp dried thyme
- 1 onion, chopped
- 1 mackerel, cleaned and gutted
- 1/4 cup vegetable oil
- 5 fresh tomatoes, chopped
- 1/2 tsp ata gigun
- 1 tatashe
- Bunch fresh parsley
Instructions
- In a pot, add salt, seasoning cube, curry, thyme, half of the chopped onion, and the gutted mackerel. Pour in enough water to cover and boil for 5 to 7 minutes. Remove the fish from the heat, let it cool, then remove the bones and break the fish into chunks.
- In a frying pan over medium heat, add the cooking oil. Saute the remaining chopped onions, stirring often until they soften and become slightly translucent.
- Add the chopped tomatoes and cook for 4 to 5 minutes, allowing the mixture to reduce and the flavors to deepen.
- Season with salt, seasoning cube, and peppers. Stir well, then cook for 5 to 10 minutes, or until the oil begins to float on top of the sauce.
- Add the fish pieces into the tomato sauce, mixing carefully so they don’t fall apart.
- Crack the eggs into a bowl, beat lightly, then pour into the pan. Let it sit for 1 to 2 minutes, then gently stir over low heat until the eggs are just set.
- Remove from the heat. Avoid overcooking to keep the stew from drying out!
Notes
- This stewed eggs recipe uses two large eggs. If your eggs are on the smaller side, feel free to add one more so the eggs don’t get lost in the stew. You want to clearly see and enjoy them in every bite!
- Nigerian egg stew can turn out in two ways. You can have tiny, scrambled pieces of egg or larger, soft chunks. For smaller pieces, start stirring right after pouring in the whisked eggs. For larger pieces, wait about a minute before stirring so the eggs can set first.
- High heat can easily burn the sauce and affect the taste. Also, stir the stew from time to time to keep it from sticking to the pan.
- This egg stew will keep in an airtight container in the fridge for 3 to 4 days. To serve, reheat it in a pan with a bit of vegetable oil.
Nutrition
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