Cookbook:Nigerian Egg Stew

Nigerian Egg Stew
Category	Stew recipes
Yield	1 serving
Time	7 minutes
Difficulty

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Nigerian egg stew is a flavorful dish made by cooking beaten eggs with chile pepper and onion in palm oil. It resembles scrambled eggs with a spicy twist and is commonly served with boiled yam, cocoyam, or potatoes.

• 2 tbsp palm oil
• 1 tsp ground chile pepper
• ½ medium onion, chopped
• 1 Maggi cube, crushed
• Salt, to taste
• 2 eggs

• Stove
• Frying pan
• Bowl for beating eggs
• Whisk or fork

1. Heat palm oil in a frying pan over medium heat.
2. Add the chile pepper, chopped onion, crushed Maggi cube, and salt. Stir and cook for 2–3 minutes.
3. In a separate bowl, beat the eggs. Pour into the pan and stir gently to scramble.
4. Cook for another 2–3 minutes, or until eggs are fully set but still moist.
5. Serve with boiled yam, cocoyam, or potatoes.

• You can add chopped tomatoes or bell peppers for extra flavor and color.
• Vegetable oil can be substituted for palm oil, though it changes the flavor.
• Adjust chile pepper amount to suit your spice tolerance.