Egg stew is yummy and rich in protein, it is easy to prepare and can be served with some Nigerian stable foods. It is often mistaken for tomato omelette.

Both are not the same, they are both prepared with the same ingredients, but not in the same quantities and time.

While tomato omelette consists mainly of eggs, Egg stew has more of tomatoes. Unlike ofada stew, buka stew and tomato stew. Eggs are the main ingredient for making egg stew.

Ingredients:::
• 2 Eggs
• 4 medium plum tomatoes
• 1 medium onion
• Dry Pepper (to taste)
• 1 stock cube
• Salt to taste
• 2 cooking spoons of vegetable oil

Directions:::
• Remove the seeds from the tomatoes and cut into big slices, also cut the onion into big slices. Beat the two eggs, add a pinch of salt and set aside.

• Heat the vegetable oil in a pot, when hot, lower the heat to medium. Add the onions and stir fry for about 2 minutes.

• Add the tomatoes, stir for a bit and cover the pot. This is so that the tomatoes and onions do not dry up too quickly. Stir from time to time though.

• After about 5 minutes, add the ground pepper, salt and seasoning cube. Keep stirring till the tomato is completely soft and separated from the oil.

• Slowing pour the egg in a circular motion. Do NOT stir. Cover the pot and reduce the heat to low to allow the egg to cake.

• You want the egg to form lumps in the stew rather than looking mushy. Egg stew is ready.

• Serve with boiled yam, boiled potatoes, white rice, fried yam, fried plantain/ potatoes or plain sliced bread.

Source: http://www.versatileblog.com.ng/2017/11/egg-stew-nigerian.html

cc; lalasticlala, Mynd44, Ddominique, Obinoscopy, MissyB3