Egg stew is regularly confused for Tomato Omelet. Both are not exactly the same. Yes, they are both arranged with the same fixings, just not in the same amounts. While Tomato Omelet comprises essentially of eggs, Egg Stew has a greater amount of tomatoes. Likewise, Egg stew is not “set” like Tomato Omelet.

Egg Stew is anything but difficult to get ready and it flavors up some Nigerian staple nourishments.

Fixings

2 Eggs

4 medium plum tomatoes (Tomato Jos)

1 medium onion

Salt and Dry Pepper (to taste)

1 stock 3D square

2 cooking spoons of vegetable oil

Before you Cook the Egg Stew

Expel the seeds from the tomatoes and cut into enormous cuts (see video).

Likewise cut the onion into enormous cuts (see video).

Beat the two eggs, include a squeeze of salt and put aside.

Cooking the Nigerian Egg Stew

Heat the vegetable oil in a pot, when hot, bring down the warmth to medium.

Include the onions and mix for around 2 minutes.

Include the tomatoes, mix for a bit and cover the pot. This is so that the tomatoes and onions don’t become scarce too rapidly. Blend now and again however.

After around 5 minutes, include the ground pepper, salt and flavoring.

Continue mixing till the tomato is totally delicate and isolated from the oil.

Moderating pour the egg in a round movement. Try not to blend. Spread the pot and diminish the warmth to low to permit the egg to “cake”. You need the egg to frame protuberances in the stew as opposed to look soft.

Egg stew is the best thing that ever happened to Boiled Yam and Boiled Potatoes. You can likewise serve it with White Rice, Fried Yam, Fried Plantain or Potatoes. What’s more, it does numerous things to plain cut bread. :)

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Egg stew is regularly confused for Tomato Omelet. Both are not exactly the same. Yes, they are both arranged with the same fixings, just not in the same amounts. While Tomato Omelet comprises essentially of eggs, Egg Stew has a greater amount of tomatoes. Likewise, Egg stew is not...