Egg Sauce
Ingredients
- 6 eggs
- 3 tbsp sesame oil
- 2 tsp curry powder
- 1 tsp ginger powder
- 1 tsp garlic powder
- 2 medium onions (chopped)
- 2 Scotch Bonnet peppers, finely chopped (adjust according to spice preference)
- 4 tomatoes ( roughly chopped)
- 2 seasoning cubes
- salt to taste
Instructions
- 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 or pan over medium heat.
- Add the chopped onions and Scotch Bonnet peppers. Saute them until the onions become translucent and peppers are softened, about 3-4 minutes.
- Add the roughly chopped tomatoes to the skillet. Stir well to combine.
- Sprinkle in the curry powder, ginger powder, garlic powder, seasoning cubes, salt. Stir to evenly distribute the seasonings.
- Allow the tomatoes to cook down until they become soft and release their juices.
- Once the tomatoes have cooked down, pour in the beaten eggs into the skillet.
- Stir gently to combine the eggs with the tomato mixture. Continue stirring occasionally until the eggs are fully cooked and scrambled.
- Once the eggs are fully cooked and seasoned to your liking, remove the skillet from heat.
- Serve the egg sauce hot alongside your favorite accompaniments such as rice, bread, or as a side dish to complement your main meal.
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