Traditionally, chickens were not raised for eggs, and indeed it was believed that giving eggs to children would result in their growing up to become thieves! These days, eggs are enjoyed by all.

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Nigerian Scrambled Eggs

Serves: 4

Eggs scrambled in a spicy and colourful medley of tomatoes and other vegetables are a popular breakfast. Usually served with yam.

Ingredients

• Serves 4
• 8 eggs
• 1 small onion, about 100g, finely chopped
• 4 tomatoes, about 240g, finely chopped
• 1 red bell pepper, about 120g, seeded and diced into small pieces
• 1 green bell pepper, about 120g,seeded and diced into small pieces
• 2 green chillies, finely chopped (optional or to taste)
• 3 tablespoons of vegetable oil

Instructions

1. Whisk the eggs and set aside.
2. Heat the oil in a large frying pan and add the onions. Cook over a medium heat until the onions become translucent.
3. Add the tomatoes and cook for 5 minutes or so, until they reduce. Then add the peppers and chillies (if using). Cook for another 3 minutes.
4. Turn down the heat, and pour in the whisked eggs. Stir continuously until the eggs are just set, about 3 minutes or so. Turn off the heat (the eggs will carry on cooking).
5. Sprinkle with chopped parsley and serve hot with fried plantain, fried or boiled yam; or with bread for breakfast or a light meal.

Notes

To serve
A handful of roughly chopped parsley

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