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90% would make again

Nigerian-Style “Potato And Egg”

by Alvin Zhoufeatured in Ramadan Dishes for Suhoor & Iftar

Under 30 min

Under 30 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

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    Calories 960
    Fat 37g
    Carbs 126g
    Fiber 12g
    Sugar 10g
    Protein 32g

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!