Spicy Nigerian Egg Stew with Peppers and Tomato

Nigerian Egg Breakfast Stew Recipe

This delightful Nigerian Egg Breakfast Stew is a perfect blend of flavors that will make your mornings brighter! With a combination of fresh vegetables, spices, and eggs, this savory dish is both nutritious and incredibly satisfying. It’s a wonderful way to start your day with a hearty, flavorful meal that can be enjoyed by the whole family. The use of scotch bonnet or habanero peppers gives the dish an authentic Nigerian kick that’s both bold and mouthwatering.

Ingredients:

8 large eggs, beaten
1/2 cup filtered water
3 tbsp tomato paste, no salt added
1 scotch bonnet or habanero pepper, finely chopped
1 cup cooking oil
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 large onion, chopped
1 bouillon cube or kosher salt, to taste
1/2 tbsp garlic, crushed

For garnish:

1 spring onion stalk, chopped

Allergen Information:

Contains eggs
May contain traces of soy or gluten depending on the cooking oil used

Dietary Preferences:

Gluten-Free (depending on the bouillon cube used)
Vegetarian (when using a plant-based bouillon)
Dairy-Free (suitable for dairy-free diets)

Procedure:

Prepare the Ingredients:
Begin by chopping the bell peppers, onion, and scotch bonnet (or habanero) pepper. Crush the garlic and set it aside for use later.
Heat the Oil:
In a medium-sized pan, heat the cooking oil over medium heat. Once the oil is hot, add the crushed garlic and chopped onions. Sauté the mixture until the onions have softened and become slightly translucent, releasing their natural sweetness.
Add Tomato Paste:
Stir in the tomato paste and allow it to fry for about 3 minutes. Be sure to stir occasionally to prevent it from burning. This step brings out the rich tomato flavor and adds depth to the stew.
Incorporate the Peppers:
Add the chopped bell peppers (both red and green) along with the scotch bonnet or habanero pepper. Let them cook on low heat for an additional 2 minutes, ensuring they absorb the flavors of the tomato paste and garlic.
Mix in the Water and Eggs:
In a separate bowl, combine the beaten eggs with 1/2 cup of water. Gradually add this egg mixture into the bubbling stew, stirring continuously to break up the eggs and create a smooth, scrambled texture. The eggs should cook gently in the sauce, absorbing all the flavors.
Season to Taste:
Crumble a bouillon cube into the mixture, or season with kosher salt to your preference. Stir well to ensure the seasoning is evenly distributed throughout the stew.
Serve and Garnish:
Once the eggs are fully cooked and the stew has thickened slightly, remove the pan from the heat. Garnish with fresh spring onion stalks for an added burst of color and flavor.

Serving Suggestions:

This Nigerian Egg Breakfast Stew is delicious served with warm, fluffy rice, flatbread, or even just enjoyed on its own for a light, protein-packed meal. You can also pair it with avocado slices or a side of fried plantains to complete the dish.

Nutritional Information (per serving):

Calories: Approximately 200-250 kcal (depending on the amount of oil used)
Protein: 12g
Carbohydrates: 12g
Fats: 14g
Fiber: 3g
Sodium: 350-400mg (depending on bouillon use)

This recipe is a beautiful representation of Nigerian breakfast dishes, offering a wonderful mix of flavors and textures. Whether you’re familiar with Nigerian cuisine or new to it, this egg stew is easy to prepare and will quickly become a favorite in your meal rotation.

Tips:

If you like your stew spicier, feel free to add more scotch bonnet or habanero peppers to intensify the heat.
For a richer flavor, try using coconut oil instead of regular cooking oil for a subtle tropical twist.
Make sure to stir the eggs gently while cooking so that they break up evenly and don’t form large clumps.

Enjoy this flavorful Nigerian Egg Breakfast Stew as a hearty start to your day or as a quick, satisfying meal at any time!