Egg Sauce
Nigeria
Africook vérifié
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Egg sauce is a Nigerian breakfast staple: eggs cooked into a base of tomato, onion and scotch bonnet until scrambled through it. It is what plain yam is most often eaten with, and it is one of the fastest hot meals in the Nigerian repertoire. What separates it from an omelette or from scrambled eggs is that the tomato base comes first. Onion and pepper are softened, tomatoes cooked down until they release their juices and soften, the seasoning goes in, and only then do the beaten eggs. The eggs are stirred through so the whole thing becomes one sauce rather than eggs with sauce on top. Two ingredients in this version are worth noticing. Sesame oil in place of vegetable oil is unusual in a Nigerian kitchen and gives a distinctly nutty background, and curry powder alongside is a Nigerian habit rather than an Indian one. Both are the contributor's choices rather than the standard. Egg sauce is genuinely close to what is elsewhere called egg stew, and the two names are used for much the same dish across Nigeria and Ghana, with the difference usually being consistency rather than method.
Egg sauce is a Nigerian breakfast dish of eggs cooked into a tomato, onion and pepper base, conventionally served with boiled yam.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Crack the eggs into a bowl and beat them lightly.
Chop the onions, scotch bonnet peppers and tomatoes.
Heat the sesame oil in a large skillet over medium heat.
Add the chopped onions and scotch bonnet and sauté until the onions are translucent and the peppers softened, about 3 to 4 minutes.
Add the roughly chopped tomatoes and stir well to combine.
Sprinkle in the curry powder, ginger powder, garlic powder, seasoning cubes and salt, and stir to distribute evenly.
Let the tomatoes cook down until soft and releasing their juices.
Pour the beaten eggs into the skillet.
Stir gently to combine, and continue stirring occasionally until the eggs are fully cooked and scrambled through.
Take the skillet off the heat and serve hot with boiled yam, rice or bread.
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