Ghanaian Tomato Egg Stew (Fried Eggs in Tomato Sauce)

Ingredients

• •6 large eggs
• •4 medium Roma tomatoes, finely diced
• •1 medium yellow onion, thinly sliced
• •1 red bell pepper, finely diced
• •½ habanero pepper, minced (optional)
• •3 tbsp vegetable oil
• •1 tbsp tomato paste
• •½ tsp smoked paprika
• •½ tsp dried thyme
• •1 bouillon cube
• •to taste salt and black pepper
• •2 tbsp fresh flat-leaf parsley or green onion, chopped

Directions

1. 1Heat oil in a wide skillet over medium-high heat, add onions, and fry for 4 minutes until golden at the edges.
2. 2Add diced bell pepper and habanero and cook 2 minutes more.
3. 3Stir in tomato paste and cook 1 minute, then add diced tomatoes, smoked paprika, thyme, and crumbled bouillon cube.
4. 4Cook the tomato sauce for 6–8 minutes, stirring occasionally, until it darkens and the oil floats to the surface.
5. 5Reduce heat to medium-low, make 6 small wells in the sauce, and crack one egg into each well.
6. 6Cover the skillet and cook for 4–5 minutes until egg whites are set but yolks are still slightly runny.
7. 7Season with salt and pepper, scatter parsley or green onion over top, and serve directly from the pan with crusty bread or rice.

💡 This dish is called 'tomato stew with egg' in many Ghanaian households and is endlessly adaptable — add canned sardines or leftover chicken to the sauce before adding eggs for a heartier meal. The sauce base (without eggs) can be made ahead and refrigerated for up to 4 days.

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