Nigerian egg stew with rice
Eggs scrambled into a rich tomato and pepper sauce. Ready in 20 minutes.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Free-range eggs8 eggs
- Chopped tomatoes (tin)1 tin
- Peppers1 pepper
- Brown onions200 g
- Vegetable stock cubes1 cube
- Basmati rice320 g
- Plantain2 plantains
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg, Celery, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Blender or stick blenderFind one on Amazon
- Put the rice on to cook following the pack instructions. Peel the plantain, slice it and fry in a little oil over a medium heat for 2 to 3 minutes a side until golden. Keep warm.320 g basmati rice2 plantains
- Blend the chopped tomatoes, the pepper and half the onion until smooth. Slice the rest of the onion and fry in 2 tablespoons of oil for 5 minutes until soft. Add the blended sauce and the crumbled stock cube and simmer for 10 minutes.1 tin chopped tomatoes1 pepper200 g brown onions1 cube
- Beat the eggs and pour them into the sauce. Leave for 1 minute without stirring, then stir gently into soft curds. Take off the heat as soon as they are set.8 eggs
- Serve with the rice and plantain.
Don't stir the eggs straight away. Letting them set a little first gives you big, soft pieces.
Something wrong with this recipe? Tell us and we'll fix it.
Your rating teaches the planner what you like.