Egg Stew
I would be vegan but it means I can’t eat Eggs! Can you imagine… nope I can’t! Egg stew is a very simple, quick stew that goes with so many accompaniments or on its own! Personally Egg Stew with rice, boiled yam or boiled plantain is lit! So let’s gets to it so I can go and finish my plate:
Ingredients:
- 3 whole Eggs
- 3 large tomatoes chopped or (1 500ml chopped tin tomatoes)
- Spice/ herb/ curry mix of choice (optional)
- 1 large onion (sliced however you like it)
- 2 cloves of garlic, a thumb of ginger, a teaspoon of aniseed, 2 calabash nutmeg, some Kpako shito (petite belle peppers, add as much or as little as you like) and half an onion blended together
- ¼ cup of Olive oil (your choice of oil)
- Salt and Pepper to taste
- Spring onions or chives
Preparation:
1. Get a pan on fire on medium heat and add in oil
2. If using a spice mix, kindly add to the pan when oil is hot enough. This process cooks down the spices so you don’t have the raw spice aftertaste
3. If not, skip step above and add half of chopped onion and stir, still under medium heat to allow onions sweat out. Should take about 5 minutes
4. Add in blended garlic, ginger, aniseed mix and stir as it can easily stick to the bottom of the pan.
5. After a few minutes, add in chopped tomatoes and let simmer for about 10 minutes
6. You can add salt to taste and any additional pepper if you like it spicy, stir and allow to simmer for another 5 minutes
7. Crack eggs into a bowl first (to avoid any shells going to stew directly), then add into the stew, do not stir, cover and lower heat for 5 minutes or till eggs are cooked to your desired taste
8. Finally drizzle on chopped chives or spring onions and the rest of your chopped onions for the crunch and your stew is ready to dish out
a. You can also have it on own like shakshuka with toast, honestly whatever rocks your boat, or should I say your taste buds
