Ghanaian egg stew

Egg stew (or “egg sauce”) is a beloved dish across several West African countries. In Ghana, it’s typically made with blended tomatoes, while in Nigeria, bell peppers are often added to the mix.

This versatile egg stew is commonly enjoyed with cooked yam or fried plantains for breakfast, but it pairs just as well with steamed rice for a hearty meal at any time of the day. Give this Ghanaian version a try and let us know if you’d like to see more authentic Ghanaian recipes.

Ingredients

5 ripe tomatoes, roughly chopped
4 cloves garlic, finely chopped
1 small onion, finely chopped
1 habanero pepper (optional)
2 tablespoons vegetable oil
2 teaspoons bouillon powder (preferably chicken-flavoured)
5 eggs
Salt, to taste
Cooked yam, steamed rice, or fried plantains (to serve)

Instructions

Blend the tomatoes, garlic, onion, and habanero pepper into a smooth puree using a blender or food processor.

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Heat the vegetable oil in a medium skillet over medium heat. Add the blended tomato mixture and stir to combine.

Cover the skillet and let the tomato mixture simmer for 10–12 minutes, stirring occasionally, until slightly thickened. Stir in 1 teaspoon of bouillon powder and adjust with salt if needed.

Crack the eggs into a bowl and add the remaining teaspoon of bouillon powder. Lightly whisk with a fork until the yolks and whites are just combined.

Reduce the heat to medium-low. Pour the egg mixture into the skillet in small portions, placing them in different sections. Do not stir.

Cover the skillet and cook for 4–5 minutes, allowing the eggs to set partially.
Uncover and gently stir the eggs into the stew, breaking them into small clusters. Let the stew cook uncovered for another 5 minutes, or until most of the liquid has reduced and the eggs are fully cooked.

Serve hot with boiled yam, steamed rice, or fried plantains.