Nigerian Egg Stew
- 1 stock cube
- 2 cooking spoons of vegetable oil
- 2 Eggs
- 4 medium plum tomatoes (Tomato Jos)
- 1 medium onion
- Salt & Dry Pepper (to taste)
Before you Cook the Egg Stew
Remove the seeds from the tomatoes and cut into large slices .
Also cut the onion into huge slices .
Beat the two eggs, upload a pinch of salt and set apart.
preparing the Nigerian Egg Stew
Heat the vegetable oil in a pot, when hot, decrease the heat to medium.
Add the onions and stir for approximately 2 minutes.
Add the tomatoes, stir for a piece and cover the pot. This is in order that the tomatoes and onions do not dry up too speedy. Stir from time to time even though.
After approximately five mins, upload the floor pepper, salt and seasoning.
Keep stirring till the tomato is absolutely smooth and separated from the oil.
Slowing pour the egg in a circular motion. Do NOT stir. Cover the pot and decrease the heat to low to allow the egg to “cake”. You want the egg to shape lumps inside the stew in place of appearance smooth.