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Masterclass Recipe — 04
Nigerian Egg Sauce
"Quick and delicious egg sauce perfect for breakfast. Pairs well with bread, yam, or potatoes."
Total Time
25 min
Yields
4 Servings
Prep
10 min
The Pantry
- 6 eggs
- 4 fresh tomatoes, chopped
- 2 bell peppers, diced
- 1 scotch bonnet pepper
- 1 large onion, diced
- 3 tablespoons vegetable oil
- 1 seasoning cube
- Salt to taste
- Fresh parsley or spring onions
Macro Breakdown
220
Calories
14g
Protein
8g
Carbs
16g
Fat
The Method
1
Beat eggs with a pinch of salt and set aside.
2
Heat oil in a pan and sauté onions until soft.
3
Add tomatoes and peppers, cook for 5 minutes.
4
Season with bouillon cube and salt.
5
Pour in beaten eggs and scramble gently.
6
Cook until eggs are set but still moist.
7
Garnish with fresh herbs and serve.
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Craft this masterpiece using 100% fresh eggssourced directly from our ponds.