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MealDinnerSeafoodHigh-FiberHigh-ProteinPan FryOne-Pot or PanBig BatchStove TopBreakfastUnder 30 MinutesEasyVegetarianGluten-FreeComfort Food

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.

Alvin Zhou
Tasty Team
93% would make again

Under 30 minutes

Nigerian-Style “Potato And Egg”

Under 30 minutes

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 966
  • Fat 35g
  • Carbs 133g
  • Fiber 13g
  • Sugar 14g
  • Protein 33g

Estimated values based on one serving size.

Preparation

  1. Heat the oil in a medium nonstick pan over medium heat.
  2. Add the onion, garlic, pepper, salt, and chili flakes, and cook for a 1-2 minutes, but don’t let the onions brown.
  3. Add the tomatoes, sardines, and baked beans, and cook for 4-5 minutes until the liquid reduces a bit.
  4. Stir in the eggs and cook for about 2-3 minutes. Remove the pan from the heat.
  5. Place a pat of butter on 3-4 potatoes, then spoon the egg mixture on top.
  6. Enjoy!
  7. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

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Nigerian-Style “Potato And Egg”