Egg Stew Recipe, How to Make Egg Stew for Boiled Yam/Rice (Egg Sauce)

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How to Make Egg Stew for Boiled Yam/Rice – The best and easiest sauce for boiled yam or rice is egg stew, which is made with eggs, diced tomatoes, peppers, and onion and is quick to prepare for breakfast. This stew is simple to make and allows for the inclusion of other spices such as herbs, vegetables, or even fish. You can use canned tomatoes instead of fresh tomatoes, and it tastes just as sweet.

When making egg stew, bear in mind that you should not add any water; otherwise, your egg stew will become mushy and unappealing to the eye. If your tomato contains water, fry it for a few minutes longer to allow the water to evaporate before adding the whisked egg. In your egg stew, feel free to add fish or minced meat.

Egg stew, on the other hand, can be eaten for lunch or dinner. For your convenience, I’ve included a recipe for basic egg stew.

This egg stew goes well with fried plantain, yam chips, and potatoes, but you could also eat it with plain boiled rice.

How to Make Egg Stew for Boiled Yam/Rice – Ingredients for egg stew

  • Ingredients for egg stew
  • 3 large eggs, whisked
  • 4 large tomatoes, diced
  • 1 small onion, chopped
  • 1 teaspoon curry powder
  • 1 teaspoon thyme
  • 3 garlic cloves, minced
  • 1 stock cube
  • 2 scotch bonnets, chopped or dry pepper
  • a cup of cooking oil
  • A pinch of salt

Further Reading:

Steps on How to Make Egg Stew

  • New tomatoes should be rinsed and diced into cubes. Chop onions and peppers finely and place in separate bowls.
  • Place a pan over medium heat, add a cup of peanut oil, and heat for a few minutes.
  • Toss in the onions and minced garlic and cook, stirring constantly, until fragrant.
  • Toss in the diced tomatoes with the pepper and cook for 5 minutes, or until tender.
  • 1 stock cube, curry, thyme, and salt are added to the stew and mixed in. Cook until the oil rises to the surface. v
  • Break the eggs into a cup, add a pinch of salt, and whisk for a few seconds, then spread the beaten egg in a circular pattern over the stew and set for 2 minutes without stirring.
  • After the egg has solidified, gently split it into chunks with a slotted spoon and scrape the plate. Switch off the heat and let the residual heat finish the job.
  • The best way to eat egg stew is with boiled yam or simple boiled rice. Have fun!

How to Make Egg Stew for Boiled Yam/RiceEasy Step  – to Make Egg Stew 

  • New tomatoes should be rinsed and diced into cubes. Chop onions and peppers finely and place in separate bowls.
  • Heat a pan, then add a cup of peanut oil and wait a few minutes for it to heat up. Cook the tomatoes in the oil until the liquid has evaporated.
  • Toss in the onions and minced garlic and cook, stirring constantly, until fragrant.
  • Toss in the diced tomatoes with the pepper and cook for 5 minutes, or until tender. After it’s been thoroughly fried, the tomato should be soft like this.
  • 1 stock cube, curry, thyme, and salt are added to the stew and mixed in. Cook until the oil rises to the surface.
  • Whisk the eggs for the stew. Break the eggs into a cup, add a pinch of salt, and whisk for a few seconds, then spread the beaten egg in a circular pattern over the stew and set for 2 minutes without stirring. After the egg has solidified, gently split it into chunks with a slotted spoon and scrape the plate. Switch off the heat and let the residual heat finish the job. Pour the egg in a circular motion to cover the entire contents of the pan. It’s ready when you gently split the egg into pieces.
  • The best way to eat egg stew is with boiled yam or rice. Have fun!
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