Egg Stew

This egg stew is one of those recipes you make once and suddenly wonder where it’s been all your life. It’s easy, budget-friendly, and honestly perfect for any meal — breakfast, lunch, or even a lazy dinner.

This egg stew recipe is actually my little twist on the famous Nigerian egg sauce and the Ghanaian egg stew. Honestly, it’s an African classic at its core. I grew up eating something very close to this, my grandmother used to make a simple version with just onions and tomatoes cooked down into a rich gravy, then she’d beat in the eggs and that was it. No peppers, no extras, just real homestyle comfort.

We enjoyed it with rice, bread, or our staple pap, which is basically finely ground maize cooked into something similar in texture to polenta. It was usually a lunch or dinner thing back then, but I mostly make mine for breakfast these days. The beauty of this recipe is that it’s so versatile___ have it anytime with whatever you like. I’m the type who’ll happily eat breakfast food for dinner with zero shame. But in the “normal” world, this makes the perfect morning meal. And if you’re bored of regular scrambled eggs, this stewed-egg version might just become your new favourite. Give it a try

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

1. Onion
2. Bell peppers (green, red, yellow)
3. One large tomato
4. Butter
5. Paprika
6. Mixed dried herbs
7. Salt
8. Eggs

How to make Egg Stew / Egg Sauce like a pro

1. Before switching on the stove, start with your prep. Chop your onions, dice your green, red, and yellow peppers, and grate one big tomato. I like getting all the chopping out of the way first because it makes the whole cooking process feel so peaceful. And while you’re at it, beat your eggs in a bowl and set them aside.
2. Once your veggies are ready, switch on the stove and heat up your cast-iron pan. Let it get nice and hot…. I always say the pan must be warmer than your gossip, otherwise we’re not cooking, we’re just wasting time.
3. When the pan is hot enough, add your chopped onions. Let them hit that heat, then add about a tablespoon of butter. The butter helps everything sauté beautifully without burning, and honestly it smells so good right from the start.
4. After a few minutes, throw in your diced bell peppers. Give them a little love and let them sauté for about five minutes, just until they soften and release all those lovely flavors and aromas.
5. Once the peppers and onions are soft, add your grated tomato and mix it in. Everything will start coming together into a nice gravy. Season with paprika, mixed herbs, and a bit of salt.
6. Now grab your beaten eggs and pour them in. Stir gently so the eggs combine well with the gravy.
7. When everything is mixed, switch off the stove and preheat your oven. Cover the pan tightly with heavy-duty foil and pop it into the oven and bake at 180°C (or 350°F) for about five minutes. When it comes out, it’ll look like some baked goodness. Just give it a light scramble so it turns into that perfect stewed eggs texture.
8. I served my Egg sauce with brown bread and sliced avo, and bestie… let me tell you… it was perfect. So simple, so filling, and honestly one of the most delicious egg stew recipes I’ve had in a long time.

Tips and mistakes to avoid

This egg sauce recipe is really easy and totally beginner-friendly, so there aren’t many things that can go wrong. But let me save you from my little moment, don’t let your pan get too hot before adding the onions. If it’s scorching, the onions will burn instantly. You can actually add the onions and butter together right from the start so everything sautés gently and evenly.

Another thing to watch out for is overbaking the eggs. If you’re nervous about using the oven or you don’t have one, just keep the pan on the stovetop. Lower the heat and keep stirring the eggs as they cook. They’ll slowly come together and scramble into whatever consistency you like… soft, creamy, or a little firmer. It’s all up to you.

But if you do put the pan in the oven, don’t bake the eggs for too long. Remember, eggs can bake up like cake if they stay in there forever, and that’s not what we’re going for here. Just trust the process, keep an eye on things, and you’ll definitely get it right. This recipe is simple, forgiving, and honestly so delicious. Give it a try!

More easy stew and soup recipes to add to your rotation

How to store leftover stewed eggs

This egg sauce actually stores really well, which makes it perfect for meal prep. In the fridge, it stays fresh for up to four days as long as you keep it in a tight, airtight container. And that same container can go straight into the freezer if you want to keep it longer__ or you can scoop the stew into a zip-lock bag and freeze it that way. When you’re ready to eat, just pop a portion into the microwave and warm it up. If it’s frozen, you can let it thaw overnight on the counter and heat it in the morning. By the time you’re up and ready for breakfast, your stewed egg sauce will be waiting for you.