Recipe: Easy-To-Make Stewed Eggs
This is one of those meals that brings back really fond memories of my childhood. Saturdays, right after ogi and akara in boarding school, students would fight tooth and nail to take as much egg as possible because nobody really believed sharing was caring. People would actually engage in trade by barter or bullying just to get a second portion of egg, which was usually served with yam. It was that serious.
At home, we made stewed eggs with corned beef or sardines and ate it with yam, bread or plantain. Unfortunately, there was nobody at home to trade with or bully for more eggs.
- 2 eggs
- 1 tbsp olive oil
- 1/4 small onion, sliced
- 1/2 tomato, diced
- Corned beef (optional)
- 3 tbsps blended tomatoes/pepper
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 tsp fresh thyme
- Heat oil over medium heat in a small pan and sauté onions and tomatoes till onions become translucent.
- Add corned beef and blended tomato mix and cook 3-5 minutes. Season with salt, pepper and thyme.
- Break and beat eggs in a separate bowl; pour into pan with the stew and mix.
- Fry eggs on low heat for 2-4 minutes, flipping halfway till cooked on both sides.