Nigerian-Style “Potato And Egg”
featured in Ramadan Dishes for Suhoor & Iftar
A hearty breakfast recipe with soft and fluffy scrambled eggs mixed with sautéed potatoes, onions, and peppers.
Tasty Team
93% would make again
Total Time
25 minutes
25 min
Prep Time
15 minutes
15 min
Cook Time
10 minutes
10 min
Total Time
25 minutes
25 min
Prep Time
15 minutes
15 min
Cook Time
10 minutes
10 min
Ingredients
for 4 servings
- 3 tablespoons canola oil
- 1 medium onion, sliced into rings
- 1 teaspoon garlic, minced
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon red chili flakes
- 7 oz chopped tomato (200 g)
- 4 oz sardines (115 g)
- 7 oz baked beans (200 g), in tomato sauce
- 6 eggs, beated
- 4 tablespoons butter, cut into small pats
- 5 lb yukon gold potato (2.2 kg), 1 bag, boiled
Nutrition Info
- Calories 843
- Fat 24g
- Carbs 129g
- Fiber 13g
- Sugar 12g
- Protein 30g
Estimated values based on one serving size.
Preparation
- Heat the oil in a medium nonstick pan over medium heat.
- Add the onion, garlic, pepper, salt, and chili flakes, and cook for a 1-2 minutes, but don’t let the onions brown.
- Add the tomatoes, sardines, and baked beans, and cook for 4-5 minutes until the liquid reduces a bit.
- Stir in the eggs and cook for about 2-3 minutes. Remove the pan from the heat.
- Place a pat of butter on 3-4 potatoes, then spoon the egg mixture on top.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
