Nigerian-style egg and tomato with bread
Eggs scrambled into a peppery tomato and onion base, with soft bread to scoop it up.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Free-range eggs6 eggs
- Tomatoes300 g
- Brown onions100 g
- Peppers1 pepper
- Sliced wholemeal bread320 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Chop the onion and pepper. Heat a tablespoon of oil in a frying pan over a medium heat and fry them for 4 minutes until starting to soften.100 g brown onions1 pepper
- Chop the tomatoes and add them with a pinch of salt. Cook for 4 minutes until soft and saucy.300 g tomatoes
- Beat the eggs, turn the heat to low and pour them in. Stir gently for 2 minutes, until just set. Serve with the bread, toasted if you like.6 eggs320 g sliced wholemeal bread
A pinch of chilli flakes with the tomatoes gives it a gentle warmth.
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