This classic egg stew recipe has been a favourite in my home since I was a child. As simple as this recipe may sound, it is absolutely delicious and is perfect served with some boiled yam and plantain after a long day. The stew is completely vegetarian yet high in protein and provides a tasty break from a meat-filled day, thus perfect for meat-free Mondays perhaps?! Nothing beats this warm, comforting cooked meal especially on a cold winter’s day. So without further ado, here’s the recipe!
EASY, CLASSIC GHANAIAN EGG STEW
- 3 Eggs
- 1 Medium white onion
- 1 Can of chopped tomatoes
- 2 tbsp Extra virgin olive oil (For cooking)
- Salt (To taste)
- All-purpose seasoning (To taste)
- 1 tsp Grated ginger
- 1 tsp Crushed garlic
- 1 tsp Dried thyme
- 3 Kpakpo shito peppers or small green chillis (finely chopped/ground)
- Chop your onion into small pieces and fry in olive oil until translucent in a pot.
- Add your tinned tomatoes, salt, all-purpose seasoning, grated ginger, crushed garlic, dried thyme and pepper and let simmer for 20 minutes until cooked. Make sure to stir occasionally.
- When the stew is cooked, crack three eggs into the stew and let them sit for 1 minute.
- When the eggs start to firm up, stir until completely scrambled and mixed into the stew.
- Serve with either boiled yam and plantain or rice. Enjoy!x
Calories: 186kcalCarbohydrates: 10gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 164mgSodium: 260mgPotassium: 381mgFiber: 2gSugar: 5gVitamin A: 411IUVitamin C: 16mgCalcium: 84mgIron: 3mg
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