Nigerian Egg Stew
Nigerian egg stew is a flavorful dish made by cooking beaten eggs with chile pepper and onion in palm oil. It resembles scrambled eggs with a spicy twist and is commonly served with boiled yam, cocoyam, or potatoes.
Ingredients
- 2 tbsp palm oil
- 1 tsp ground chile pepper
- ½ medium onion, chopped
- 1 Maggi cube, crushed
- Salt, to taste
- 2 eggs
Ingredients for 1 serving (190 g) · the original recipe
Method
- 1
Heat palm oil in a frying pan over medium heat.
Stovetop - 2
Add the chile pepper, chopped onion, crushed Maggi cube, and salt. Stir and cook for 2–3 minutes.
- 3
In a separate bowl, beat the eggs. Pour into the pan and stir gently to scramble.
- 4
Cook for another 2–3 minutes, or until eggs are fully set but still moist.
- 5
Serve with boiled yam, cocoyam, or potatoes.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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