This one is a very popular sauce in Nigeria and is usually eaten with yam. By adding spinach to your Nigerian Egg Stew you can make it more filling and satisfying when eaten alone.
Ingredients Nigerian Egg Stew
- 5 tbsp olive oil
- 6 large eggs
- ½ red onion, sliced
- 3 large tomatoes, chopped
- 1 tbsp ground crayfish
- 150 grams spinach or ugu, washed and roughly chopped
- 75 mls water
- sea salt and black pepper to taste
- Place 2 tablespoons oil in a large frying pan and on medium heat.
- Crack eggs into a medium bowl, add salt and whisk eggs lightly and fry in the oil until lightly brown on both sides. Remove from heat.
- Once cool, chop roughly.
- Using the same pan, add the remaining 3 tablespoons oil and place on medium heat.
- Add the sliced onion and saute, stirring occasionally for about 7 minutes. Add chopped tomatoes and leave to cook for about 5 minutes, stirring from time to time.
- Add crayfish, salt and black pepper, stir in thoroughly. Finally, add spinach and water, mixing in well.
- Taste and adjust seasoning to your taste if needed, heat through and immediately take off the heat and serve.
This Nigerian Egg Stew recipe is the perfect compliment to my 30 day plan. It’s flexible so you’re never stuck eating the same things over and over. If you’ve never tried this Nigerian Egg Stew before, give it a try and let me know what you think.
Feel free to also submit your own healthy recipes and I will feature it on this site and credit you. Let’s get cooking, experimenting and most of all let’s get shredded! Enjoy x