Nigerian scrambled eggs

This is a delightful protein packed breakfast to start and nourish your day. Pair it with a slice or two of bread, or replace the bread with one or two slices of boiled yam or a couple wedges of boiled or fried plantain for a gluten free option.

Whatever way you choose to have this meal, it is delicious, easy to make and fills you up until lunch time.

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.

When I was growing up it was not unusual to see people add a bit of mash sardines or corn beef to the whisked eggs before frying. Some people love these flavours while others cannot stand these additions but the ball is in your court twick 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: 10min

Cooking Time: 15min


  • 8 Eggs
  • 1/4 Cup of vegetable oil
  • 1 Large bell pepper (chopped)
  • 2 Medium size plum (roma, tomato Jos) tomatoes(chopped)
  • 1 Habanero pepper(chopped, using this is also optional)
  • 1/4 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 sizzle, 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 5 minutes, stirring often then add the peppers and stir for a further 3-5 minutes.

Pour the whisked eggs into the fried onion and tomato and reduce heat to simmer for the rest of the cooking.

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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