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Wednesday, 23 November 2016

How to cook nigerian egg stew

Egg stew is frequently mixed up for Tomato Omelet. Both are not exactly the same. Yes, they are both arranged with similar fixings, just not in similar amounts. While Tomato Omelet comprises predominantly of eggs, Egg Stew has a greater amount of tomatoes. Likewise, Egg stew is not "set" like Tomato Omelet. 



Egg Stew is anything but difficult to plan and it flavors up some Nigerian staple sustenances.

Fixings 


  • 2 Eggs
  • 4 medium plum tomatoes (Tomato Jos)
  • 1 medium onion
  • Salt and Dry Pepper (to taste)
  • 1 stock 3D shape
  • 2 cooking spoons of vegetable oil
Before you Cook the Egg Stew 
  • Expel the seeds from the tomatoes and cut into enormous cuts (see video).
  • Likewise cut the onion into enormous cuts (see video).
  • Beat the two eggs, include a squeeze of salt and put aside.
Cooking the Nigerian Egg Stew
  • Warm the vegetable oil in a pot, when hot, bring down the warmth to medium.
  • Include the onions and blend for around 2 minutes.
  • Include the tomatoes, blend for a bit and cover the pot. This is so that the tomatoes and onions don't become scarce too rapidly. Mix every once in a while however.
  • After around 5 minutes, include the ground pepper, salt and flavoring.
  • Continue blending till the tomato is totally delicate and isolated from the oil.
  • Moderating pour the egg in a round movement. Try not to blend. Cover the pot and decrease the warmth to low to permit the egg to "cake". You need the egg to shape irregularities in the stew as opposed to look soft.
  • Egg stew is the best thing that ever happened to Boiled Yam and Boiled Potatoes. You can likewise serve it with White Rice, Fried Yam, Fried Plantain or Potatoes. Furthermore, it does numerous things to plain cut bread. :)

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