Nigerian Tomato and Pepper Egg Stew

Ingredients

• Eggs

  6 large

  $1.50

• Tomatoes

  2 medium

  $0.55

• Bell pepper

  1 medium

  $0.90

• Onions

  1 small

  $0.22

• Vegetable oil

  1 tbsp

  $0.05

• Curry powder

  1/2 tsp

  $0.05

• Thyme

  1/2 tsp

  $0.05

• Salt

  1/2 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Chop onions, bell pepper, and tomatoes into small dice; beat the eggs in a bowl with a pinch of salt.

2. 2

   Heat vegetable oil in a non-stick skillet over medium heat, adding onions and bell peppers for 3 minutes until soft.

3. 3

   Add chopped tomatoes, curry powder, and dried thyme, cooking for 3 minutes until the sauce is reduced and aromatic.

4. 4

   Pour the beaten eggs evenly over the vegetable mixture and let set untouched for 30 seconds.

5. 5

   Gently fold and push the eggs with a spatula from edges to centre for 2 to 3 minutes until softly set curds form.

6. 6

   Remove immediately from the heat to keep the scramble juicy and tender.