This is one sauce that is delicious, quick to make and does not require too much effort to turn out great. Its versatility makes it my go-to sauce as it can be used with yam, plantain, potatoes, rice and spaghetti. I prepare my egg sauce in many ways, it all depends on my mood and what I have available at home. Which ever way it's prepared, I always get cleaned out plates.
Here's a recipe I hope will be of help to someone;
2 fresh tomatoes
1 red bell pepper
1 red scotch bonnet pepper
1 spring onions
1 stock cube
1 big onions
1/4 cup canola oil
1 tsp curry powder
1/2 tsp salt
Wash and cut the tomatoes, red bell pepper, scotch bonnet pepper, spring onions and onions.
Whisk egg lightly and set aside.
Put the oil in a sauce pan over medium heat. When the oil is hot, put in the onions, spring onions, red bell pepper, scotch bonnet pepper and tomatoes. Stir and allow to simmer for about 30 - 40 seconds. Add curry powder, stock cubes and salt, cook for about 1 minute, stirring occasionally.
Pour in eggs, stir and allow to cook on low heat for 2 - 3 minutes, or until the egg is completely cooked.
Remove from heat and serve.