Egg stew

This Egg Stew recipe is rich, simple, and comes together with everyday ingredients you probably already have. Plus, it tastes even better than it looks!

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Course: Breakfast

Cuisine: African

Keyword: egg stew

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 102kcal

Ingredients

4 Eggs
⅓ Bell peppers (red, green, and yellow)
1 Onion medium
1 Tomato large
1 tbsp Butter
1 tsp Paprika
1 tsp mixed herbs
Salt to taste

Instructions

Start by prepping everything. Chop your onions, dice your green, red, and yellow bell peppers, and grate one large tomato. Once that’s done, beat your eggs in a separate bowl so they’re ready to go
Switch on your stove and heat up your cast-iron pan. You want it nice and hot before anything goes in.
Add your chopped onions first, then drop in butter so everything sautés gently without burning.
After a few minutes, add in your diced bell peppers. Let them cook for about five minutes until they soften and release all their lovely aroma and flavor.
Once the onions and peppers are soft, add the grated tomato and give everything a good stir.
Season the mixture with paprika, mixed herbs, and a bit of salt
Pour in your beaten eggs and stir gently so the eggs combine well with the gravy.
Switch off the stove, preheat your oven 180°C (or 350°F), and cover the pan with heavy-duty foil.
Slide the pan into the oven and let it bake for about five minutes. When it comes out looking like baked goodness, give it a little scramble so it becomes that perfect egg stew texture.
Your stewed eggs are ready to be served

Nutrition