← Nouns Cooking · West & East African

Ingredients

• 6 Eggs
• 60 ml Vegetable oil
• ½ Onion, chopped
• 1 clove Garlic, minced
• 1 Scotch bonnet chilli, minced
• 3 Tomato, chopped
• 1 red pepper, diced
• ½ tsp Curry powder
• ½ tsp Dried thyme
• ½ tsp salt, or to taste

Method

1. Heat the oil in a frying pan over medium heat and fry the onion for 2–3 min until soft. Add the garlic and scotch bonnet for 30 seconds.
2. Add the tomatoes, red pepper, curry powder, thyme and half the salt. Cook for 6–8 min, stirring, until the tomatoes collapse and the sauce thickens.
3. Beat the eggs with the rest of the salt. Pour them over the sauce and leave for 30 seconds to start setting.
4. Gently fold the eggs through the sauce for about 2 min, until just set in big, soft curds. Do not overcook.
5. Serve straight away with bread, boiled yam, fried plantain or rice.

Tips

• Lower the heat as soon as the eggs go in; they keep cooking in the hot sauce.
• Add a handful of chopped spinach with the tomatoes for extra greens.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

Eat Well Abi Low Carb Africa Sisi Jemimah