ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

Nigerian-Style “Potato And Egg”

A hearty breakfast recipe with soft and fluffy scrambled eggs mixed with sautéed potatoes, onions, and peppers.

Tasty Team
93% would make again

Under 30 minutes

Nigerian-Style “Potato And Egg”

Under 30 minutes


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.


  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.
Nigerian-Style “Potato And Egg”