Nigerian Egg Sauce Recipe
Nigerian egg sauce is a quick and flavorful tomato-and-egg dish commonly served with boiled yam, fried yam, plantain, bread, potatoes, or rice. It is simple, affordable, and filling.
Ingredients
- 4 eggs
- 4 medium tomatoes, chopped
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1-2 scotch bonnet peppers, chopped
- 3 tablespoons vegetable oil
- 1 seasoning cube
- Salt to taste
- Optional: curry powder, thyme, sardines, corned beef, spring onions
Instructions
- Crack the eggs into a bowl, add a pinch of salt, and whisk.
- Heat oil in a pan.
- Add onions and fry until fragrant.
- Add tomatoes, bell pepper, and scotch bonnet.
- Cook until the tomato mixture reduces and the raw taste disappears.
- Add seasoning cube and salt.
- Pour in the whisked eggs.
- Allow the eggs to set slightly, then stir gently.
- Cook until the eggs are done but still soft.
- Serve hot.
What to Eat With Nigerian Egg Sauce
Nigerian egg sauce pairs well with:
- Boiled yam
- Fried yam
- Fried plantain
- Boiled plantain
- Agege bread
- White rice
- Potatoes
Tips
Do not add the eggs too early. Let the tomatoes cook down first so the sauce is not watery. For a richer taste, add sardines or corned beef.
FAQ
Is Nigerian egg sauce the same as scrambled eggs? No. Nigerian egg sauce is cooked with a tomato and pepper base, making it more flavorful and saucy.
Can I make egg sauce without pepper? Yes, but pepper gives it the classic Nigerian flavor.
Can I eat egg sauce with rice? Yes. Egg sauce works well with plain white rice.