Egg Stew
Recipe by:
Soulful Kitchen
History of this recipe
2
Servings
10-15
Minutes
147
Calories
Ingredients
- 3 small tomatoes
- ¼ inch of ginger
- 3-4 cloves of garlic
- ¼ bell pepper
- 1/2 medium brown onion
- 1 scotch bonnet pepper
- 1 seasoning/ bouillon curve
- 2 eggs
- Dried thyme
- Curry powder
- Black pepper
- Vegetable oil
Method
- Blend down (until smooth) the following for your stew base:
- 3 small tomatoes
- ¼ inch of ginger
- 3-4 cloves of garlic
- 1 scotch bonnet pepper
- Add 1 tbsp. of vegetable oil to the pan
- Cook down ½ medium brown onion, sliced for ca 2 minutes of a medium to hot temperature
- Add in your stew base. Season with:
- 1 seasoning / bouillon cube
- ½ tsp. dried thyme
- ½ tsp. curry powder
- ½ tsp. black pepper
- Cook stew base down for 7-10 minutes on a medium to hot temperature
- Whisk 2 eggs, add to the stew and turn the temperature down to a low to medium temperature
- Allow the egg to sit on top of the stew for 5 minutes until it starts to harden
- Once it has started to cook/harden, you want to move it around the pan to start the scramble the egg. By sitting it on top of the stew for a few minutes, you’re able to get chunkier eggs
- Add chopped ¼ of a chopped medium bell pepper on top
- Allow to sit for a final 5 minutes on a low to medium temperature
- Garnish with spring onions