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
Scale
- 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