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Nigerian Egg Stew

A Nigerian favourite that can be had as breakfast with toast bread or dinner with yam.
Course Breakfast, Main Dish
Cuisine Nigerian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 people


  • 2 pieces egg
  • 1 canned plum tomatoes
  • 1 cooking spoon vegetable oil
  • 1 piece red onion sliced
  • 1 pieces stock cube maggi or knorr
  • 750 ml water
  • 1/2 pieces yam tuber Peeled and diced to chucks


Egg Stew

  • In a medium sized pan, pour the vegetable oil and wait until hot.
  • Add the onion and stir until fragrant and slightly brown.
  • Add the tomatoes from the tin and stir, then leave for 5 minutes to simmer.
  • Whilst waiting for the tomatoes, mix the eggs separately in the bowl.
  • Pour the mixed egg into the pan slowly in a circular motion and wait for 3 minutes until eggs are slightly thickened then stir to achieve scrambled look.

Yam (serve with Stew)

  • Add yam chunks into a pan of 500ml of boiling water and cook for 20 minutes until tender.
  • Serve cooked yam with the egg stew. Enjoy!


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