Vegetable Egg Stew

After all the Easter celebrations, it is time to return to a low carb Nigerian diet. I have seen a few searches come through the blog for low carb nigerian meal suggestions and I have been seriously considering doing a series on it. If there is a higher demand for it, I just might. This dish is one of the options and to truly make it low-carb, you can skip the bread or just have half of one slice of whole grain bread as that is packed with sufficient fibre anyway. It is a quick and simple breakfast meal so hope you enjoy my vegetable egg stew.

Ingredients (Serves 1)

2 small eggs

1/2 cup of chopped spinach (Substitute with Ugwu)

1/2 cup of chopped tomatoes

1/2 cup of chopped onions

1 scotch bonnet pepper (ata rodo)

a handful of chopped spring onions

2 pieces of fish from a sardine container

2 tablespoons of blended tomato

1 tablespoon of oil

1 seasoning cube

Salt to taste

Method

Whisk your eggs in a bowl and set aside.

In a pan, heat up your oil, fry your onions, chopped tomato, pepper, spring onions, fish and blended tomato on medium heat.

Season the sauce and stir in the whisked egg. At the same time, pour in the chopped vegetables and reduce the heat.

Once the egg starts to cook, stir fry for another minute and serve hot.

Vegetable Egg Stew – For my readers in the US who want to try this recipe.  You can get Nigerian seasoning cubes, canned sardines and oil on NigerianFoods.com.