“Egg sauce is a versatile dish, which can be prepared in a variety of ways. Adding freshly chopped fluted pumpkin leaves or spinach is one of the various ways to enjoy this sauce. The vegetables add a tasty twist to the egg sauce, while also nourishing your body with a ton of nutrients.” – Dobby, Dobby’s Signature
Vegetable Egg Sauce served with a slice of yam! So nutritious!
- 3 Scotch Bonnet peppers or a hot pepper of your choice
- 1½ cups chopped red onions
- 1 pound tomatoes finely chopped
- 350 g about ¾ pound fluted pumpkin leaves (ugwu), or spinach
- ½ cup vegetable oil
- Salt to taste
- 1 seasoning/stock cube crushed
- 1 teaspoon curry powder
- ½ teaspoon fresh thyme
- 2 eggs room temperature
Chop the Scotch Bonnet pepper, onions, tomatoes, pumpkin leaves or spinach and set aside. Keep separate.
Heat the vegetable oil over medium heat. When hot, add the onions and pepper and stir-fry for 1 minute. Add the tomatoes, salt to taste, crushed seasoning, curry powder and thyme. Stir to mix and let cook 3 minutes, stirring occasionally.
Break eggs into the pot and stir to incorporate into the mixture. Cook for 3 minutes, stirring occasionally.
Add the chopped pumpkin leaves or spinach and stir. Cook for another 3 minutes.
Turn off the burner. Serve with yam, plantain, rice, English or sweet potatoes.