Nigerian egg sauce is a great delicacy cherished by both adults and children. It is made from eggs, obviously, and tomatoes and other vegetables in a stew. It is delicious and extremely versatile.
Egg sauce is so easy to make, it’s absurd. It cooks in less than 10 minutes and every single bite would be worth your while.
Egg sauce is very healthy seeing as it contains primarily vegetables [even though we know tomato is a fruit], it’s rich in nutrients and low on calories.
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Egg sauce is rich in the antioxidant lycopene from tomato. It is linked to reduced risk of heart diseases and cancer. Egg sauce is also rich in vitamin C, potassium folate and vitamin k and numerous fibres that aid in digestion. It makes up a very wholesome meal that can be eaten either as breakfast lunch or dinner.
The key to the perfect egg sauce is the tomatoes. If you are outside Nigeria, you can opt for your regular plum tomatoes [ I do not really know much about tomato varieties in foreign countries].
However, if you are in Nigeria always opt for UTC tomatoes or tomato Jos as much as you can because these are often hard, do not produce as much water and does not have much of that tangy taste of raw tomatoes.
The UTC tomatoes are so delicious you might be tempted to eat the entire thing raw. Some people also prefer to use already processed [tinned tomatoes] even though personally, I do not enjoy this, it is something you could try.
When using tinned tomatoes though ensure you dissolve the tomatoes in water and fry cautiously so that it doesn’t dry out because you risk getting your entire sauce clumped together when you finally add the eggs.
Egg sauce can be served with boiled or fried yam, which is the most popular alternative in most Nigerian homes. It can also be served with white rice, pasta, fried plantains and potatoes.
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Ingredients [for four serving]
1. ¼ kg of beef [diced or minced]
2. 5 large raw eggs
3. 6 medium sized plum tomatoes
4. 4 fresh red peppers
5. 1 yellow bell pepper
6. 1 red bell pepper
7. 1 green bell pepper
8. 1 medium sized onion
9. 1 medium carrot
10. ½ tablespoon of curry powder
11. ½ tablespoon of ginger and garlic combo
12. 2 seasoning cubes [preferably knorr]
13. Salt to taste
14. Vegetable oil for frying
a. Wash and season beef with onions, salt, a little ginger and garlic combo.
b. Boil in its own stock on medium heat for 5-10 minutes.
c. When it is ready remove from heat, strain the beef from what little stock was formed and set aside. [you can keep the stock refrigerated because it won’t be required for this meal]
d. Wash and chop tomatoes.
e. Wash, peel and chop the carrots.
f. Chop onions and set aside.
g. Ground the pepper.
h. Wash the bell peppers, cut in half, remove their seeds, wash again thoroughly and then chop and set aside.
i. Crack and whisk eggs.
j. Heat vegetable oil over low heat.
k. Add onions and fry for one minute.
l. Add tomatoes and leave to simmer for about 3 minutes. Keep stirring the tomatoes while its boiling till all the water in the tomatoes are dried up and the tomatoes no longer taste raw. Ensure it doesn’t get burnt either.
[You can shorten the it will take to cook the tomatoes be chopping the tomatoes into a sieve. This allows them to drain off some water before the cooking and also ensures that sauce doesn’t come out watery.]
m. Do not let the tomatoes get too dry.
n. Add the carrots and peppers and fry for 2 minutes.
o. Add the ginger, garlic, curry powder and salt.
p. Add the seasoning cubes and stir continuously.
q. Add the beef to this combo and stir for 1 minute.
r. Pour in the eggs now and scramble. Stir continuously till the eggs are done. Remove from heat.
s. Your egg sauce is ready to be served.
I personally enjoy egg sauce the most when its served with spaghetti.
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