Egg, they say can be the difference in the kitchen. Usually an ingredient that adds spice and taste to meals, eggs added in excess to stew gives it a well distinguished taste. Egg stew is best eaten with rice or boiled yam.
3 tbps oil
2 scliced onions
2 sliced gloves of garlic
210g canned tuna flakes in oil (optional)
1/2 tbps curry powder
1/4 teaspoon grounded white pepper
8 tomatoes sliced
2 bell pepper sliced
Chopped green chilly
Salt to taste
Pour oil into a saucepan on and reduce to medium heat. Add sliced onions, mince garlic and pepper. Stir continuously till onions are softened.
Drain the oil from the tuna if using, and add to the saucepan. Taste and add salt as desired.
Make holes in the stew and each egg yolk in each hole. Cover and simmer for a minute or two, do not stir.
Beat the egg whites together, make another set of individual holes, and pour bits into each hole. Do not stir. Cover and simmer for 5 to 6 minutes till eggs are set.
Alternatively, beat eggs together. Make holes in the stew and pour bits into each hole. Do not stir, cover and simmer till eggs are set. This is to ensure that the eggs forms big clumps.
Enjoy your egg stew with rice or boiled yam.