Tomato Egg Sauce
Whip up this easy Ghanaian Egg Stew - a flavorful tomato and egg sauce made with onions, garlic, and warm spices. Perfect with rice, bread, or plantains, this quick and hearty dish brings authentic West African comfort to your kitchen.
Updated : 11 November, 2025
Easy
About 20 min.
Ingredients
5
Eggs
3
Tomato
1
Onion
2
Garlic
1
Red chilli pepper
1 teaspoon
Ginger
1 teaspoon
Curry
2 tablespoon
Tomato paste
0.5 teaspoon
Ground paprika
to taste
Salt
to taste
Ground black pepper
3 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a frying pan or pot over medium heat. Add the chopped onions and sauté until soft and slightly golden. Add crushed garlic, grated ginger, and chopped chili (if using) and fry for 1-2 minutes until fragrant.
Step 2
Stir in tomato paste, then add the chopped tomatoes. Add curry, paprika, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.
Step 3
Crack the eggs into a bowl and whisk lightly. Reduce the heat to low and gently pour the eggs into the tomato mixture. Let them cook undisturbed for 1-2 minutes, then stir lightly - you want soft curds, not overcooked scrambled eggs.
Step 4
Taste and adjust seasoning if needed. Serve warm with boiled rice, bread, fried plantains, or even pasta!
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