Nigerian Egg Stew Recipe


Nigerian stewed egg recipe

Egg Stew with Fried Yam

My sincere apologies to everyone who has been waiting on me to upload this recipe, I have had it in draft since February ๐Ÿ™ . Since I published my Weight loss E-Book Lose It Nigerian, things have been extremely busy. Managing the book, the website and my full time day job has definitely given me a new perspective on what it’s like to be an entrepreneur.ย  My goal still is to publish weekly for the 9jafoodie website and I will try my best to keep up.

This right here was big mummyโ€™s recipe (sun re o mama), we made it every Sunday when I was growing up. No deviation, no additions or subtractions. The sauce is simple stewed egg with sardines and it mostly accompanied boiled yam for Sunday breakfast. We all loved it. You can choose to substitute corned beef for sardine or do a combination of both.

Nigerian Egg Stew Recipe

Prep time: 

Cook time: 

Total time: 

Serves: 3

Egg Stew in Nigeria is a breakfast stable. It is often served with boiled yam or fresh bread
Ingredients
  • 1 medium onion (thinly sliced)
  • 2 spoons Nigerian stew base (Substitute tomato sauce)
  • 1 teaspoon each curry and thyme powder
  • Salt โ€“ to taste
  • 2 maggi cubes
  • ⅓ cup oil (1 cooking spoon)
  • 6 large eggs
  • 1 can titus sardines pack
Directions
  1. Place a small pot on medium heat. Add and heat the oil. Add in onions and stir fry until fragrant and just browning. Add in stew base, curry, thyme, salt and 1 maggi cube. Stir. Reduce heat to low. Cover the pot and leave the sauce to cook for about 15 minutes.
  2. While sauce in cooking - crack the eggs into a large bowl add in sardines. Beat with a fork until egg is well combined. Season with some salt and the left over maggi cube.
  3. Add in the whisked egg mix into the sauce, cover and leave to simmer for 6 minutes (the edges will set first). Gently move the formed eggs to the middle and simmer again until all set.
  4. Serve with boiled yam!
Egg stew Nigerian breakfast yam food african

Egg Variant with Corned Beef



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By |May 15th, 2016|13 Comments

13 Comments

  1. Danielle Williams November 30, 2017 at 12:43 pm - Reply

    Do you add the oil from the sardine too or drain it out?

  2. Verem Akem October 26, 2017 at 5:09 pm - Reply

    Hi Ronke, what size of spoon should be used to measure the stew base? You did not specify in the recipe. Thanks๐Ÿ˜Š

    • 9jafoodie
      9jafoodie October 28, 2017 at 7:19 pm - Reply

      Cooking spoon.

      • Verem Akem November 1, 2017 at 1:49 pm - Reply

        Thanks so much๐Ÿ˜Š

  3. freda October 21, 2016 at 9:10 am - Reply

    Wont this meals make some gain weight especialy d frying

  4. Kemi August 16, 2016 at 2:42 pm - Reply

    Hmmm, definitely have to make some this weekend.

  5. Afrikanfoodie June 25, 2016 at 10:02 pm - Reply

    That looks really delicious ๐Ÿ’•

  6. Samuel Odan June 10, 2016 at 8:14 am - Reply

    Yeah, that’s basically how i fry yam

  7. Ore Adams May 26, 2016 at 1:49 am - Reply

    How did you get the yam to look like that, did u cut it in small portions before boiling abi watin

    • 9jafoodie
      9jafoodie May 26, 2016 at 7:57 pm - Reply

      It’s fried yam. I cut it into small pieces before frying.

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