Nigerian Tomato Stew with Boiled Eggs

Ingredients

• •6 eggs, hard-boiled and peeled
• •800 g canned tomatoes
• •1 red bell pepper
• •1 large onion
• •1 scotch bonnet pepper
• •2 tbsp tomato paste
• •3 tbsp neutral oil

Directions

1. 1Blend the tomatoes, bell pepper, onion and scotch bonnet to a smooth purée.
2. 2Heat the oil and fry the tomato paste for three minutes until it darkens.
3. 3Pour in the blended purée and season with salt.
4. 4Cook twenty-five minutes, stirring now and then, until it reduces and the oil rises to the surface.
5. 5Halve the boiled eggs and settle them into the stew cut side up.
6. 6Warm five minutes without stirring, then serve with rice.

💡 Wait for the oil to separate and float. That moment is when the raw tomato edge finally goes, and it cannot be hurried.

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