So, you woke up and you’re staring at the fridge thinking, “Eggs again?” Let’s switch things up! This Nigerian Egg Sauce Recipe isn’t just another scrambled egg situation—it’s a game-changer. You’re basically taking a handful of humble ingredients, tossing them in a pan, and ending up with something that disappears before you even get the plates out.
Whether you’re dealing with picky eaters, looking for an easy dinner, or just want something a little more exciting than plain old eggs, this saucy, tomato-packed scramble brings the comfort, the color, and the flavor—fast.
Why You’ll Love This Egg Sauce Recipe
- Pure comfort with bread, yam, or plantains
- Quick and easy—just chop, whisk, and stir
- Packed with tomatoes, peppers, and onions
- Versatile for any meal
- A recipe you’ll make again and again
Ingredients You’ll Need (And Easy Swaps!)
- Eggs: Six large eggs make enough for a hungry crew. Use more or less, depending on your crowd.
- Oil: Neutral oil works, but if you want more flavor, try a splash of palm oil.
- Onion: Half a medium onion—any color works.
- Garlic: Just one clove, finely chopped.
- Tomatoes: Three medium, juicy tomatoes. Roma, beefsteak, or even cherry tomatoes (just chop them up!).
- Red Bell Pepper: For sweetness and color. Green pepper adds an extra kick if you want to mix it up.
- Scotch Bonnet Pepper: Optional, but traditional—use just a bit for heat, or skip for a milder version.
- Curry Powder & Smoked Paprika: Don’t skip these—they make the sauce sing.
- Salt: To taste.
Want to jazz it up? Toss in some sardines, corned beef, or even leftover roasted veggies. No rules—just good food.
For precise amounts, check the recipe card at the end of the post.
Ingredient Swaps & Add-Ins
- No Scotch Bonnet? Use any chili you like or leave it out for a milder version.
- More Veggies: Green bell pepper, spinach, or kale work great.
- Extra Protein: Add canned sardines or a scoop of leftover meat.
- Vegan Option: Try a tofu scramble with the same sauce base!
How to Make Nigerian Egg Sauce (Step-by-Step)
You’re about to have a pan of golden, saucy, flavorful eggs—here’s how:
1. Get Prepped
Chop your onion, garlic, tomatoes, and peppers. If you’re in a rush (or hate chopping), a food processor does the trick. Whisk your eggs in a bowl with a pinch of salt—set aside.
2. Start the Base
Heat oil in a non-stick pan over medium. Add onions, and cook until they’re soft and just starting to brown (don’t rush this—more color, more flavor).
3. Build the Sauce
Add garlic, curry powder, and smoked paprika. Stir for a minute to wake up those spices, then in go your chopped peppers and tomatoes. Mix it all up and let it simmer, stirring now and then, until the sauce thickens and oil starts to pool at the edges—about 10 minutes.
4. Season
Taste your sauce, add salt if needed. Remember, your eggs already have a little salt, so don’t go wild.
5. Add the Eggs
Lower the heat. Pour your beaten eggs evenly over the sauce. Let it sit for a moment, then gently fold the eggs through with a wooden spoon. Don’t overmix—you want soft curds. Scrape from the edges toward the center, letting the eggs set as you go. As soon as the eggs are just set and not runny, take the pan off the heat.
6. Serve
Spoon your saucy scramble onto plates, serve hot with bread, yam, plantains, or whatever makes you happy.
Tips for the Best Egg Sauce Every Time
- Chop or Blend: Some folks like everything finely chopped, others toss veggies in the food processor for a chunkier sauce. Do what feels right.
- Cook Down Your Sauce: Don’t rush—let the tomatoes and peppers simmer until the oil starts to separate. That’s when you know you’re ready for the eggs.
- Low & Slow: When adding the eggs, keep the heat low so you get soft, fluffy curds—not rubbery chunks.
- Taste As You Go: Always check for salt at the end—you can’t take it out, but you can add more.
How to Store and Reheat
Leftovers? (You probably won’t have any, but just in case…)
- Fridge: Store in an airtight container up to 2 days.
- Reheat: Gently in a pan over low heat, stirring often, or zap in the microwave for 30 seconds at a time.
Eggs dry out quickly, so eat them fresh if you can!
Serving Ideas
- Classic: With hot, buttery yam or soft, fluffy bread.
- Plantain Lover: Spoon over fried plantains for the ultimate comfort food.
- Breakfast Wrap: Pile into a tortilla with fresh greens.
- Rice Bowl: Spoon over white rice for a filling meal.
FAQ
Absolutely! Skip the Scotch bonnet or use a milder pepper. You can even leave out the pepper completely if you want zero heat.
Soft, fluffy bread like Agege bread is the classic, but any good white or whole grain bread works beautifully.
Yes! Use one (14 oz) can of diced tomatoes, drained, for a similar result.
Keep the heat low when you add the eggs, and stir gently. Pull the pan off the heat as soon as the eggs are just set—no overcooking!
Egg Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
If you love scrambled eggs but want something a little more special, this Nigerian egg sauce brings the flavor and the fun. It’s quick, colorful, and loaded with juicy tomatoes, peppers, and spices—perfect with bread, yam, or anything you love.
Ingredients
- 6 large eggs
- ½ cup oil
- ½ medium onion, chopped
- 1 clove garlic, finely chopped
- 3 medium tomatoes, chopped
- 1 red bell pepper, chopped
- 1 Scotch bonnet pepper, chopped (optional)
- ½ teaspoon curry powder
- ½ teaspoon smoked paprika
- Salt to taste
Instructions
- Chop onion, garlic, tomatoes, and peppers (or blend for a chunkier sauce).
- Whisk eggs with a pinch of salt. Set aside.
- Heat oil in a non-stick pan over medium. Cook onions until soft and just browning.
- Add garlic, curry powder, and smoked paprika. Stir for a minute.
- Add peppers and tomatoes. Simmer until thick and oil separates, about 10 minutes.
- Season with salt.
- Lower heat, pour in eggs, and gently fold into sauce. Raise heat to medium and stir gently until just set.
- Serve hot with bread, yam, plantains, or rice.
Notes
For more veggies, add green bell pepper or spinach. For extra protein, mix in canned sardines or leftover meat. To avoid dry eggs, remove from heat as soon as they’re set.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg
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