White rice and egg stew. Ingredients:– 3-4 Large eggs– 5 large tomatoes or 200ml fresh tomato puree– Scotch bonnet/habanero pepper(Ata Rodo) or ground dried pepper(to taste)– 1 medium-sized onion bulb– 1/4 teaspoon Garlic powder (optional)– 1/4 teaspoon Curry powder– 1/4 teaspoon dried Thyme or Oregano(optional)– A pinch of ground Nutmeg(optional but gives the sauce a taste boost) – 1 large Seasoning cube– 75ml Vegetable oil– Salt to taste.
Cooking directions: Please note:-If you’ll be using fresh tomatoes and peppers, blend or chop them into bits; Also chop the onions and set them aside.-Break the eggs, beat well, and set aside. Now to prepare the Egg sauce;-Place a pot or frying pan/skillet on medium heat, pour in the vegetable oil, and heat up until hot, but not smoking hot.-Add the chopped onion and garlic powder(if using), stir fry for 2 minutes and add the blended/chopped tomatoes and peppers.
Stir-fry for about 10 minutes until the oil starts to form bubbles at the top of the sauce. Tip: The oil will separate from the tomato pepper and the sauce will not have a raw tomato taste anymore.-Now add the curry, thyme, nutmeg, seasoning cube, adjust for salt and stir until well combined.-
Reduce the heat and gently pour in the beaten eggs and don’t stir so that the eggs will set, but if you don’t want to see so many lumps in the sauce, you can go ahead and stir the sauce.-Stir continuously for 3-5 minutes on low heat and as soon as the egg mixture is fully cooked, put off the heat and serve. Serve egg stew with Boiled rice, boiled, fried, or roasted plantains, yams, potatoes, bread, Moi Moi, etc; You can also plate your meal with fried chicken, meat, or fish.