Nigerian Egg Stew
Nigerian egg stew is a flavorful dish made by cooking beaten eggs with chile pepper and onion in palm oil. It resembles scrambled eggs with a spicy twist and is commonly served with boiled yam, cocoyam, or potatoes.
Source and licence
"Nigerian Egg Stew" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nigerian_Egg_Stew, revision 4518664), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nigerian_Egg_Stew&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518664
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 tbsp palm oil
- 1 tsp ground chile pepper
- ½ medium onion, chopped
- 1 Maggi cube, crushed
- Salt, to taste
- 2 eggs
Method
- Heat palm oil in a frying pan over medium heat.
- Add the chile pepper, chopped onion, crushed Maggi cube, and salt. Stir and cook for 2–3 minutes.
- In a separate bowl, beat the eggs. Pour into the pan and stir gently to scramble.
- Cook for another 2–3 minutes, or until eggs are fully set but still moist.
- Serve with boiled yam, cocoyam, or potatoes.