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Egg Stew (Nigerian Egg Sauce)
This egg stew recipe is one of the easiest and quickest Nigerian stews you can make. It tastes incredible and will leave you begging for more!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Soups & Stews
Cuisine:
African
Servings:
4
Calories:
358
kcal
Author:
Tayo Oredola
Ingredients
6
eggs
large
2
tomatoes
½
onion
2
garlic cloves
½
cup
olive oil
1
red bell pepper
1
habanero pepper
1
teaspoon
curry
½
teaspoon
thyme
1
tablespoon
bouillon
salt
to taste
Instructions
Coarsely blend the tomatoes, red bell pepper, habanero pepper, and half of the onion.
Chop the other half onion and mince the garlic.
Break and whisk the eggs.
Saute the onions and garlic in olive oil till fragrant.
Pour in the blended tomatoes and pepper mix and stir.
Let simmer for 5 mins on medium-high heat or until most of the liquid has evaporated.
Add the curry, thyme, and bouillon and let it cook for 2 more minutes.
Pour in the eggs, wait 2 mins, then stir.
Stir the eggs till they are well mixed in.
Taste for salt and add if you need some.
Garnish with your herb of choice and enjoy!
Notes
This egg stew recipe contains 4 servings and 5 net carbs per serving.
If you want your egg stew to have larger chunks, after pouring it in, wait a bit longer and stir slowly.
If you want the pieces smaller, stir it quickly after pouring it in to break up the pieces.
The recipe calls for 6 large eggs. If you want to use small eggs, use 7 or 8.
Nutrition
Calories:
358
kcal
|
Carbohydrates:
6
g
|
Protein:
9
g
|
Fat:
34
g
|
Saturated Fat:
6
g
|
Cholesterol:
246
mg
|
Sodium:
113
mg
|
Potassium:
300
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
2021
IU
|
Vitamin C:
50
mg
|
Calcium:
46
mg
|
Iron:
2
mg