Nigerian Egg Stew
Start your day right with this Nigerian egg stew! Easy, filling, and packed with flavor, no wonder it's a true Nigerian breakfast classic.
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Servings: 3
Calories: 465kcal
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
Serving: 1g | Calories: 465kcal | Carbohydrates: 4g | Protein: 35g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 196mg | Sodium: 236mg | Potassium: 722mg | Fiber: 1g | Sugar: 2g | Vitamin A: 544IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 3mg