Nigerian Egg Sauce (Nigerian Scrambled Eggs)
Tomato and spice base with scrambled eggs
ger breakfast
Time—
Yield1 portions
Energy413 kcal
Components0
Ingredients
- Blended Pepper Base
- 2tomato (small (80g))≈ 160 g tomato
- 1pepper, bell, red (whole (150g))≈ 150 g pepper, bell, red
- 2single, 5gchilli, green finger
- Heat Oil
- 5mloil, rapeseed
- Cook Onion
- 0.5wholeonion≈ 75 g onionsliced
- 0.0625tspsalt
- Cook Garlic
- 2clovegarlicdiced
- Cook Spices
- 0.5tspherb, thyme, dried
- 0.5tspspice, curry powder, medium
- 0.5tspspice, paprika, smoked
- 0.25tspspice, pepper
- 0.125tspmonosodium glutamate
- Set Eggs In Sauce
- 3largeegg
Instructions
Process
- Blend the base (tomato, pepper, chillies) together - pulse, not puree
- Heat the oil on medium
- Add the sliced onion, cook 5-7 minutes
- Add the garlic, cook 30 seconds
- Add the spice, cook 15 seconds
- Add the blended mix, cook 10-15 minutes on low/medium until darker red and thick, almost jammy
- Beat the eggs lightly, lower the heat, and pour them in. Leave them alone for 30 seconds, then gently fold a few times so that they soft scramble into the sauce. Don’t overcook.
Nutrition details
Show full nutrition and cost table
| Nutrition | Per portion | Batch total |
|---|---|---|
| Calories | 413 | 413 |
| Protein | 26.8 | 26.8 |
| Carbohydrates | 22.9 | 22.9 |
| Total Sugars | 19.0 | 19.0 |
| Free Sugars | 0.0 | 0.0 |
| Fat | 22.6 | 22.6 |
| Saturated Fat | 5.1 | 5.1 |
| Fibre | 7.2 | 7.2 |
| Alcohol | 0.0 | 0.0 |
| Salt | 1.3 | 1.3 |
| Iron | 5.57 | 5.57 |
| Calcium | 147 | 147 |
| Vitamin B12 | 4.86 | 4.86 |
| Omega 3 | 0 | 0 |
| Magnesium | 52.7 | 52.7 |
| Potassium | 942 | 942 |
| Caffeine | 0 | 0 |
| Cost | £2.21 | £2.21 |