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easy egg stew with rice
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Easy egg stew
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Ingredients
  • 3 tablespoons oil
  • 2 onions diced
  • 2 cloves garlic minced
  • scotch bonnet/ petite belle pepper/ green chilli as required chop finely
  • 500g/1pound tomatoes (diced) about 8 tomatoes
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon grounded white pepper
  • 2 bell pepper diced
  • 210g canned tuna flakes in oil optional
  • 4-6 eggs
  • salt as required
Instructions

  1. Pour oil into a wide saucepan on medium heat. Add diced onions, mince garlic and pepper. Stir continuously till onions are softened.

  2. Add diced tomatoes, white pepper and curry powder. Stir, cover with a lid and simmer for about five minutes till the tomatoes are cooked through and no longer smells or taste raw.

  3. Add diced bell pepper. Drain the oil from the tuna if using, and add to the saucepan. Taste and add salt as desired.

  4. If you prefer egg yolks separate from the white in the stew, separate the egg yolks from the white. 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.

  5. 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. Serve with any dish of choice.