_2 medium-sized tomatoes, chopped
_1-2 scotch bonnet, chopped
_1 small onion, chopped
_1 red bell pepper, chopped
_200ml cup vegetable oil
_1 Seasoning cube
_½ tsp curry.
_Slice your tomatoes, onions, and peppers You can easily do this with a sharp knife and chopping board.
_Set your frying pan on the heat and add just 200ml of oil (vegetable or olive oil), allow one minute before adding the sliced tomatoes/onions/peppers. It is best if you have a non-stick frying pan.
_Allow this to fry for 10-15 minutes. Remember to always stir, you don’t want to end up with burnt tomatoes.
Once it is fried, should take 15 minutes of frying and stirring.
_Add salt to taste. Add half a seasoning cube.
_Beat the eggs in a separate plate. Add a pinch of salt to it and then pour on top of the frying tomato/onion/pepper combination. Allow a minute and then stir. _Try to break the crumbs into smaller sizes.
_You can sprinkle a handful of fluted pumpkin (ugu) leaves( optional)
_And your delicious egg sauce is ready.
PS:can be eaten with rice, boiled or fried yam,plantain e.t.c.
This Post Has 12 Comments
You are right about this
Thanks for sharing
Then make use of your cooked yam to enjoy the sauce…
Good with yam