Hope you are all doing good? This is a very quick post. I seem to always make egg stew/sauce but i didn’t blog about how I make it differently most of the time. I have another post on the blog called Egg Stew be sure to also check that one out.
So the last time I made another one, I decided to post it for my lovely readers to benefit from. It’s so easy to make and it’s not dry at all.
Egg sauces should make you want to eat Yam a lot more and not be gagging for water. It should be moist (obviously cooked very well) but not too dry. Even to a point it can be eaten on its own.
Let’s get started shall we
- 4 eggs
- 1 large pepper (Tatashe)
- 1 or 2 habanero pepper (ata rodo)
- 1 medium onion
- 1 can of sardine or smoked cooked mackerel (Titus fish)
- 1 knorr cube
- 1/2 a teaspoon of curry
- 1/2 a teaspoon of black pepper
- A pinch or two of thyme
- Red and green pepper sliced thinly
- 1 soup spoonful of beef or chicken stock
- 3 tablespoons of olive or coconut oil
- Frying pan
Prep time: 5 minutes
Cooking/frying time: 30 minutes
Total time: 30 minutes
Add the oil to the frying pan and let it heat up
Next add the sliced onion and fry for 5 minutes .
Next blend the peppers and then add it to the frying pan.
After 15 minutes it should look like this
Allow to get a bit thick
Next add the sardine or smoked mackerel
Continue to Gently stir until you get this
Once you have the above, allow to simmer gently until the egg has been thoroughly cooked.
Remove from the heat and it’s ready to serve.
I loved making this, because it doesn’t include a lot of spices, yet it still tasted amazing. The effects of the grilled peppers really made a difference.
I served mine with Yam and I totally loved it. You would too. Go on and try it
That’s it from me today
I’ll see you all in my next post
Love Duchess O