Egg Stew With Whole Fish

Egg Stew With Whole Fish (Nigeria)

Recipe: | Abreo | Rockford, IL

Yield: 2 servings

Ingredients

  • 4 eggs
  • 1 tbsp. olive or vegetable oil
  • 1/2 cup diced tomatoes, drained well
  • 1 red bell pepper, cored, seeded + chopped
  • 1/2 to 1 Scotch Bonnet pepper, cored, seeded + chopped
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1 stalk spring onion, chopped
  • 1/2 tsp. each, curry and thyme
  • 2 whole mackerel, cleaned, grilled with head on
  • 1 Knorr chicken broth cube
  • Salt to taste

Directions

  1. Mix peppers and tomatoes in a bowl; set aside.
  2. Whisk the eggs and set aside.
  3. Pour the oil into a frying pan or wok. Place on medium heat.
  4. When the oil is hot, add the minced garlic, sauté for a minute.
  5. Then pour in the chopped onions, sauté until fragrant.
  6. Add the diced tomatoes and peppers, Knorr cube, thyme, curry powder and salt to taste.
  7. Fry for 6 to 8 minutes.
  8. Pour in the chopped spring onions and fry for a minute longer.
  9. Whisk the eggs together and pour into the sauce.
  10. Leave to set for two minutes, then scramble.
  11. Continue to scramble and mix for a further 2 to 3 minutes to avoid burning.
  12. To assemble, place one whole grilled fish on each plate and divide the egg stew on the side and top of the fish.

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