West African Sardine and Egg Sauce

Ingredients

• 3 tbsp Vegetable Oil (or oil from the sardine can)
• 0.5 Red Onion (diced)
• 2 Fresh Tomatoes (chopped)
• 1 Scotch Bonnet Pepper (minced; adjust to heat preference)
• 1 can Canned Sardines (in oil or tomato sauce, drained and slightly flaked)
• 3 Eggs (beaten with a pinch of salt)
• 1 Seasoning Cube (e.g., Maggi or Knorr, crushed)
• Salt (to taste)
• 0.5 tsp Curry Powder

Steps

1. 1

   Heat the vegetable oil in a medium frying pan over medium heat.

2. 2

   Add the diced onions and sauté for 2-3 minutes until they become translucent and fragrant.

3. 3

   Stir in the chopped tomatoes and scotch bonnet peppers. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate.

4. 4

   Add the seasoning cube, curry powder, and a pinch of salt. Stir well to combine.

5. 5

   Add the sardines to the pan. Use a spoon to break them into smaller chunks, but avoid mashing them completely to maintain some texture.

6. 6

   Pour the beaten eggs evenly over the sardine and pepper mixture.

7. 7

   Allow the eggs to set for about 30-60 seconds before gently stirring. Scramble the mixture until the eggs are fully cooked through but still moist.

8. 8

   Remove from heat and serve hot with your choice of side.

Notes

This sauce is traditionally served with boiled white yam, fried plantains, or crusty bread. If you prefer a richer flavor, use the oil from the sardine can instead of vegetable oil.

Nutrition per serving

• Breakfast
• Nigerian
• Sardines
• Eggs
• Quick Meal
• High Protein
• Main Dish