By Lillian Ntege
Fried egg stew is a quick, flavorful, and budget-friendly dish that has become a favorite in many homes across East Africa. Unlike the boiled egg stew, this version starts with fluffy fried eggs that are later simmered in a rich tomato and onion sauce.
It is so ideal for busy days when you need a satisfying meal in under 30 minutes.
Ingredients
- Four eggs
- 2 medium tomatoes, chopped
- 1 medium onion, chopped
- 1 green pepper, chopped (optional)
- 1 clove garlic, minced (optional)
- 2–3 tablespoons cooking oil
- ½ teaspoon curry powder or paprika (optional)
- Salt to taste
- ½ cup water or stock
Instructions
- Fry the Eggs
-Beat the eggs in a bowl. Add a pinch of salt and keep beating till it is well mixed.
-Heat 1 tablespoon of oil in a frying pan.
– Pour in the eggs and fry until set, flipping once.
-Remove and cut the omelette into bite-sized pieces. Set aside.
- Prepare the sauce
-In the same pan, add the remaining oil.
-Fry onions until soft and golden.
-Add garlic (if using) and stir for about 30 seconds.
-Add tomatoes, curry powder or paprika, and a pinch of salt.
-Cook until the tomatoes break down into a thick sauce.
- Make the Stew
-Add green pepper and stir for 1–2 minutes.
-Pour in water or stock, stir, and let it simmer for 3–5 minutes to blend
flavors.
-Add the fried egg pieces to the sauce.
-Simmer for 2–3 minutes so the eggs soak up the flavor.
-Taste and adjust seasoning.
Serve hot with chapati, Irish potatoes, rice, or matooke.
