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Egg Stew and Rice

Also known as Egg Stew and Rice (Quick Budget Protein)

Egg Stew with Rice is the fastest complete Nigerian protein meal — ready in 20 minutes from pantry staples that every Nigerian kitchen keeps on hand. The egg stew is made by scrambling eggs into a quickly fried tomato and pepper sauce, creating a rich, well-seasoned protein sauce that transforms plain boiled rice into a complete, deeply satisfying meal.

Egg Stew and Rice, Nigerian cooking

Ingredients

  • 3 big cups of long-grain white rice, washed and boiled
  • 4 big eggs
  • 3 big ripe tomatoes, chopped or blended
  • 1 Tatashe (red bell pepper), chopped or blended
  • 2 Atarodo (hot chilli peppers), finely chopped
  • 1 big onion, finely chopped
  • 2 cooking spoons of vegetable oil
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Boiling the Rice. Boil rice in salted water for 18 to 20 minutes until fully cooked. Drain and keep warm.

  2. 02

    Frying the Quick Pepper Base. Heat oil in a pan over medium heat. Add chopped onion and fry 2 minutes until softened. Add chopped or blended tomatoes, Tatashe and Atarodo. Fry for 8 to 10 minutes, stirring regularly, until tomatoes are fully cooked down.

  3. 03

    Adding Seasoning. Add crushed seasoning cubes and salt. Stir and cook 1 minute.

  4. 04

    Adding the Eggs. Beat the eggs in a bowl. Pour beaten eggs into the hot tomato sauce. Stir immediately and gently as the eggs set — you want large, soft curds folded through the tomato sauce, not a flat omelette. Cook for 2 to 3 minutes until eggs are just set but still slightly moist.

  5. 05

    Serving. Plate the white rice and spoon the egg stew generously over the top or alongside. Serve immediately.

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