Egg stew | Egg and tomato stew
Egg Stew | Egg Stew in Tomatoes
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Egg stew is a very tasty, fast and affordable meal. It's also very nutritious and healthy. 

Course: Main Course
Cuisine: Kenyan
Serves: 2 people
Author: Kalyonge Agnes
Ingredients
  • 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
Directions
  1. 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.

  2. Add the curry powder and cook it for a minute. 

  3. Add ginger and garlic which you'll cook for about a minute or until they turn fragrant.

  4. Pour in the tomato puree along with black pepper and salt to taste. 

  5. Reduce the heat , cover and simmer for five minutes.

  6. Add the hohos, cover and leave to simmer for about a minute for them to warm up.

  7. 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.

  8. Add dhania or coriander leaves and turn off the heat.

Serving
  1. The egg stew can be eaten with any starch that you love. I served mine with ugali and sukuma wiki.  You could also opt to serve it up as a sandwich.

Recipe Notes
  1. 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.
  2. 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.
  3. 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.