Egg stew in tomatoes is one of the easiest and fastest meals you can prepare on those days when the lazy cook syndrome strikes!
Egg stew, apart from being fast to prepare, is affordable and very tasty. Eggs in Kenya are currently retailing between Ksh. 10 to Ksh. 20 depending on if they are broiler or kienyeji (free range). [$0.10 to $ 0.20]. With about less than Ksh. 100 you have a very healthy meal or stew on the table.
The degree of doneness of your egg stew is a highly personal choice. It depends on how dry or wet you prefer your eggs. Personally, I cannot stand wet eggs, no matter what! I, sometimes, struggle to eat eggs because I am not really a fan of them. So to have them served while still wet is a complete turn off. My egg stew in tomato sauce is usually done once it is somewhere in between being wet and dry.
I served the egg stew with ugali and sukuma wiki.
In this recipe I omitted chilli as an ingredient. I love chillies in my eggs, but since I have a two year old and she has started partaking of some of our meals I’ve had to cut back on so much. Go ahead and also do herbs and beef bouillon cubes to enhance the flavours to your liking.
I blended my tomatoes because I absolutely hate seeing their skins in my egg stew. For some reason, this has always been a turn off for me ever since I can remember. If you do not mind the skins showing then just go ahead and chop the tomatoes with your knife. There are those who love huge tomato chunks in their egg stew, like I usually say, do you!!
Egg stew | Egg stew in tomato video:
Egg stew is a very tasty, fast and affordable meal. It's also very nutritious and healthy.
- 2 Tbsp Sunflower oil - use any oil of your choice
- 1 Medium sized red onion - finely diced
- 1 tsp Curry powder
- 1 tsp Ginger and garlic - finely minced
- 1 cup Pureed tomatoes - grate them if there's no blender
- 1/4 Green hoho / bell pepper - optional
- 3 Eggs
- 3/4 tsp Freshly cracked black pepper
- Salt to taste
- Handful of dhania / coriander leaves - optional
Start by pre heating the sunflower oil in your pan and once it comes up to temperature add the onions. Cook them for about a minute.
Add the curry powder and cook it for a minute.
Add ginger and garlic which you'll cook for about a minute or until they turn fragrant.
Pour in the tomato puree along with black pepper and salt to taste.
Reduce the heat , cover and simmer for five minutes.
Add the hohos, cover and leave to simmer for about a minute for them to warm up.
Beat the eggs slightly, just enough to break the yolks, and pour them, all at once, into the skillet. Cook them over low heat until they are done to your preferred level of doneness.
Add dhania or coriander leaves and turn off the heat.
- The degree of doneness of your egg stew is a highly personal choice. There are those who prefer them on the very wet side while there are those who prefer them very dry and rubbery. I prefer mine somewhere in the middle, so I turn off the heat just before they dry out so that they can finish cooking from the residual heat of the pan.
- Make your egg stew as spicy or as mild as you would like it to be. I have stopped making extremely spicy food because of my two year old who has started partaking of the family meals.
- If you do not mind having chunky tomato pieces or tomato skins showing in your egg stew then it's not a must for you to blend them. I blend mine because the sight of tomato skins is a total turn off for me. If you do not have a blender, then, a grater will work very well here.