Cook 30 Eggs With Me - The BEST NIGERIAN Scrambled Eggs!

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats while sunflower oil is often less expensive.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat with fewer calories, while bell pepper is milder and more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are convenient and last longer, while omitting herbs can reduce costs.

seasoning cubes

🥗Healthier: homemade spice mix

💰Cheaper: none

Homemade spice mixes can be tailored to taste and are often cheaper than store-bought.

Crack 30 eggs into a small bowl one by one to avoid any unpleasant surprises, then transfer to a large bowl.

Chop spring onions, green bell pepper, yellow bell pepper, and red bell pepper.

Chop fresh tomatoes and onion.

Use a chopping tool to finely chop garlic and ginger.

Season the eggs with chicken stock powder and salt, mixing just enough to incorporate the seasoning.

Heat vegetable oil in a pan until hot, then add half of the chopped spring onions and sauté.

Add curry powder and dried thyme to the pan, stirring to wake up the spices.

Add chopped tomatoes and the chopped peppers to the pan, mixing everything together and seasoning with salt and chicken stock powder.

After about 3 minutes, add boiled and blended tatasha (a type of tomato sauce) to the pan, mixing until the sauce is rich and deep in color.

Add 2 cans of corned beef to the sauce, mixing until it melts into the sauce without overwhelming the egg mixture.

Add the remaining chopped bell peppers to the sauce and mix for a few seconds, ensuring they remain vibrant in color.

Transfer the seasoned eggs into the pan with the sauce, setting the heat to low to cook slowly while stirring occasionally.

Garnish the dish with leftover spring onions and allow to cool before plating and refrigerating for meal prep.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens