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:
*6 plum tomatoes chopped
*5 garlic cloves, coarsely chopped
*Unfinely cut, one tiny onion
*2 stemmed habanero pepper, optional
*3 tablespoons of Vegetable oil
*3 tablespoons of chicken-flavored bouillon powder
*6 big eggs
*salt if necessary
cooked plantains, rice, or yam for serving
Directions:
Tomatoes, garlic, onion, and habanero, if using, should be pureed in a blender or food processor.
In a medium skillet set 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.
In the meantime, crack the eggs into a bowl, 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.
Do not stir; just dispense a small amount of the egg mixture into various portions of the stew. 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.
