Nigerian scrambled eggs

This Nigerian Scrambled eggs recipe is one of my favourites. I love this as a cooked breakfast or brunch. And you are okay with serving this up for dinner. For dinner, try it with fries, yam or plantain. Be creative and enjoy this meal!

Here is a delightful protein-packed breakfast. A beautiful and nourishing start to your day! Pair it with a slice or two of bread. You could replace the bread with one or two slices of boiled yam. Or a couple wedges of boiled or fried plantain. So, versatile with your choice of sides. Do you like sausage, bacon and mushroom? Add these as sides to scrambled eggs, and you have a delicious keto option!

Whatever way you choose to have this meal, it is delicious, easy to make and fills you up until lunchtime or next meal.

Nigerian scrambled eggs

Ingredients are usually few and simple, chopped onion, tomato and peppers with a sprinkle of salt to taste. However, you could make them very elaborate as well.

It is not unusual to add a bit of mashed sardines, or corn beef, to the eggs before frying. Some people love these flavours, while others cannot stand these additions. The ball is in your court. Tweak this recipe to suit your palate, or leave it as it is. No right or wrong way of doing it as long as you enjoy your meal. Bon appetite!

Nigerian Scrambled Eggs

Servings: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes


  • 8 Eggs
  • 2 tablespoons of olive oil
  • 1 Large bell pepper (chopped)
  • 2 Medium size plum (roma tomato) chopped
  • 1 Habanero (scotch bonnet) (chopped,  optional if you do not want the heat)
  • 1/2 Teaspoon dry thyme
  • 1 Teaspoon curry powder
  • Salt to taste


Place and heat up a skillet on stove over medium heat.

Pour in the vegetable oil and allow it to heat up to about 350F or throw in a stripe of onion to check, if it sizzles, you are good to go with the next step.

While oil is heating up crack the eggs into a bowl and whisk.

Fry the onion and fresh pepper in the hot oil for about 4 minutes, stirring often then, stir in the bell peppers and chopped tomatoes allow to cook for a further 6 minutes.

Pour the whisked eggs and reduce heat to medium low for the rest of the cooking. It will take about 6 minutes in total. After about 3 minutes, stir with a rubber spatula, scrap bottom of skillet with your spatula to turn the eggs for the other side to cook. Cook for another 3 minutes or until you get your required consistency.

Serve immediately. 

Recipe provided by

Sometimes the eggs are cooked in tomato stew with a bit more sauce especially for eating yam in which case the tomatoes and peppers are usually blended and you use a bit more then, fried as above. Instead of two medium tomatoes you could use say five and two large bell peppers. When this is done this way, you have enough juice to soak up the yam.

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