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Agege Bread with Sardine

Also known as Agege Bread with Sardine (Lagos Classic Breakfast)

Agege Bread with Sardine is one of the most iconic Lagos street food combinations — the soft, slightly sweet Agege bread (named after the Agege area of Lagos) split open and filled with boldly seasoned canned sardine and egg sauce. This combination has fed millions of Lagos residents for generations.

Agege Bread with Sardine, Nigerian cooking

Ingredients

  • 4 big cups of plain flour
  • 1 tablespoon of instant dry yeast
  • 2 big tablespoons of sugar
  • 1 teaspoon of salt
  • 2 big tablespoons of vegetable oil or butter
  • Approximately 1 cup of warm water FOR THE SARDINE FILLING:
  • 2 tins of sardines in tomato sauce, drained
  • 2 big ripe tomatoes, diced
  • 1 Atarodo, finely chopped
  • 1 medium onion, diced
  • 2 big tablespoons of vegetable oil
  • 2 eggs, beaten
  • 1 seasoning cube (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Making Agege Bread. Combine flour, yeast, sugar and salt. Add oil and warm water gradually. Knead 8 minutes until smooth. Prove covered for 1 hour until doubled. Knock back, shape into loaf or rolls. Prove again 30 minutes. Bake at hot oven heat for 25 to 30 minutes until just golden. Key to Agege softness: do not over-bake.

  2. 02

    Making the Sardine Filling. Heat oil. Add diced onion and fry 2 minutes. Add diced tomatoes and Atarodo. Fry 8 minutes. Add sardines, breaking up gently. Add seasoning and salt. Cook 3 minutes. Pour in beaten eggs. Stir gently as eggs scramble into the sardine mixture — cook until just set but still slightly soft.

  3. 03

    Assembling. Split warm Agege bread. Spoon generous sardine and egg filling inside. Close and serve immediately.

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