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Egg stew is often mistaken for Tomato Omelette. Both are not quite the same. Yes, they are both prepared with the same ingredients, just not in the same quantities. While Tomato Omelette consists mainly of eggs, Egg Stew has more of tomatoes. Also, Egg stew is not “set” like Tomato Omelette.
4 medium plum tomatoes (Tomato Jos)
1 medium onion
Salt & Dry Pepper (to taste)
1 stock cube
2 cooking spoons of vegetable oil
Before you Cook the Egg Stew:
Remove the seeds from the tomatoes and cut into big slices.
Also cut the onion into big slices.
Beat the two eggs, add a pinch of salt and set aside.
Cooking the Nigerian Egg Stew:
Heat the vegetable oil in a pot, when hot, lower the heat to medium.
Add the onions and stir for about 2 minutes.
Add the tomatoes, stir for a bit and cover the pot. This is so that the tomatoes and onions do not dry up too quickly. Stir from time to time though.
After about 5 minutes, add the ground pepper, salt and seasoning.
Keep stirring till the tomato is completely soft and separated from the oil.
Slowing pour the egg in a circular motion. Do NOT stir. Cover the pot and reduce the heat to low to allow the egg to “cake”. You want the egg to form lumps in the stew rather than look mushy.
Egg stew is the best thing that ever happened to Boiled Yam and Boiled Potatoes. You can also serve it with White Rice, Fried Yam, Fried Plantain or Potatoes. And it does many things to plain sliced bread. 🙂