Nigerian Egg Sauce (Nigerian Scrambled Eggs)
Tomato and spice base with scrambled eggs
ger breakfast
Time—
Yield1 portions
Energy383 kcal
Components0
Ingredients
- 1tomato (small (80g))≈ 80 g tomato
- 1pepper, bell, red (whole (150g))≈ 150 g pepper, bell, red
- 2single, 5gchilli, green finger
- 2.5mloil, rapeseed
- 0.5wholeonion≈ 75 g onion
- 0.0625tspsalt
- 2clovegarlic
- 0.5tspherb, thyme, dried
- 1tspspice, paprika, smoked
- 0.25tspspice, pepper
- 0.25tspspice, cayenne pepper
- 0.125tspmonosodium glutamate
- 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 blended mix and spices, 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. Stir gently 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 | 383 | 383 |
| Protein | 26.5 | 26.5 |
| Carbohydrates | 20.8 | 20.8 |
| Total Sugars | 16.8 | 16.8 |
| Free Sugars | 0.0 | 0.0 |
| Fat | 20.4 | 20.4 |
| Saturated Fat | 5.0 | 5.0 |
| Fibre | 6.8 | 6.8 |
| Alcohol | 0.0 | 0.0 |
| Salt | 1.2 | 1.2 |
| Iron | 5.2 | 5.2 |
| Calcium | 138 | 138 |
| Vitamin B12 | 4.86 | 4.86 |
| Omega 3 | 0 | 0 |
| Magnesium | 46.3 | 46.3 |
| Potassium | 763 | 763 |
| Caffeine | 0 | 0 |
| Cost | £2.08 | £2.08 |