Nigerian Egg Stew
A Nigerian favourite that can be had as breakfast with toast bread or dinner with yam.
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
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.
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