This egg stew is everything and more, this is another one of my mother’s recipes, and we have this mostly at weekends for breakfast. It is very easy to make but can easily go wrong too. One of the DON’Ts of egg stew recipe is never to add water to it and if you must do, make sure it dries out before adding the egg or else you would be eating the whole lot separately. Water, egg, sauce will be fighting to marry themselves. You don’t want that. This egg stew recipe is quite easy and adaptable too. You can either choose to use spices and herbs and you can opt out too. Some of the ingredients can be easily substituted with something else too. Remember, you are the king and queen of your kitchen. Make the experience count.
What you will need
1 big mackerel, cleaned and gutted
1 can of chopped tomatoes, substitute with 4-6 fresh tomatoes
1 red bell pepper (tatashe), sliced. optional
1.5 onion, chopped
3 large eggs
Cayenne pepper (ata gigun)
Add salt, seasoning, curry, thyme, chopped onions to mackerel pieces and bring to boil for 5-7 minutes. Take fish off the heat, allow to cool, remove the bones and flake into chunks.
Place a pan on medium heat, add vegetable oil, heat for about 3 minutes and add 1 chopped onion, curry and thyme and stir fry till onion become translucent. Add chopped tomatoes and bring to boil for another 4-5 minutes. Add salt and seasoning, sliced red pepper, Stir cayenne pepper into the sauce and continue to cook till oil begins to float atop the sauce
Add flaked fish to sauce and stir gently to avoid scattering the fish further.
Break the eggs into a bowl and whisk till well combined. (you can add salt if you want) Add whisked eggs into the fish stew making sure it is covering the whole sauce. Allow egg to set before stiring, this should take about 2 minutes. Once the egg is set, stir so as to allow the uncooked part of the egg to cook. Take egg stew off heat so as not to overcook and dry out.
Serve with side of choice. This kind of stew is very popular with boiled yam, bread and rice.
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