Several West African nations make egg stew, often known as “egg sauce,” with many commonalities and a few differences. The dish is prepared using tomato puree in Ghana and tomatoes and bell peppers in Nigeria. In this dish, I use vegetable oil rather than stronger-flavored palm oil, which might overpower, to enhance the stew’s taste by adding garlic. Egg stew is sometimes had for breakfast together with yams or plantains that have been cooked. Try it for breakfast or brunch, or serve it over steamed rice for lunch or dinner as well.
Ingredients:
*7plum tomatoes, coarsely cut
*3 garlic cloves, coarsely chopped
* 4 medium onion unfinely cut
*4 stemmed habanero pepper, optional
*5 tablespoons of Vegetable oil
*2 tablespoons of chicken-flavored bouillon powder
*7 big eggs
*salt if necessary
cooked plantains, rice, or yam for serving etc
Directions
1. In a blender or food processor, purée the tomatoes, garlic, onion, and habanero, if using.
2. In a medium skillet over medium heat, warm the vegetable oil. Stir in the tomato puree after adding it. 10 to 12 minutes of simmering time with the cover on is sufficient. Add a teaspoon of the bouillon powder and stir.
3. In the meantime, crack the eggs into a basin, add the final teaspoon of bouillon powder, and whisk the mixture with a fork just enough to combine the whites and yokes, about 10 seconds.
4. A small amount of the egg mixture should be added to the stew in various places stir. Cook until the stew’s surface turns white and the eggs are almost set, about 5 minutes, then remove the lid and reduce the heat to medium-low. The stew should be opened up and the eggs added. There ought to be egg clusters all throughout. Cook for another 5 minutes with the lid off, until the majority of the liquid has reduced. Taste, and if required, season with salt. Serve alongside steaming rice, cooked plantains, or yam.
