By Yewande Komolafe
Published Oct. 19, 2023
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- 4(271)
- Notes
- Read community notes
Over the nearly two decades that Yewande Komolafe was unable to visit Nigeria, where she grew up, she was fortunate enough to have her parents visit at least once a year, she writes in her cookbook,“My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora” (Ten Speed Press, 2023). She and her brother Seeni would host them and attempt to rekindle some sense of Lagosian tranquility through cooking together. Their mother would typically make breakfast: a skillet full of tomatoey Naija eggs served with thick slices of yam or whatever sweet American white bread they could find that most closely resembled agége bread. The scent of her dried herb seasoning blend, mixed and packed right before her trip, would hang in the air as she cooked. In those moments, she knew that even if she couldn’t visit home, a weekend tradition of home had come to her.
Featured in: The Flavor of Lagos, in 3 Recipes
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Ingredients
Yield:4 servings
- 1tablespoon dried basil
- 1tablespoon dried chives
- 1½teaspoon dried mint
- 1½teaspoon dried oregano or marjoram
- 1tablespoon grapeseed or olive oil
- 1small red onion, peeled and chopped
- 2garlic cloves, peeled and sliced
- 1(12-ounce) jar roasted red peppers, drained and chopped
- 1fresh bay leaf
- 1Scotch bonnet chile or 1 teaspoon red-pepper flakes
- 1teaspoon fine salt, plus more to taste
- 1(14.5-ounce) can whole peeled tomatoes with their liquid
- 4eggs, whole
For the Spice Blend
For the Eggs
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
145 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 8 grams protein; 594 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Prepare the spice blend: In a small bowl, combine the herbs and toss with a spoon to incorporate. It will keep in an airtight container at room temperature for up to 1 month.
Step
2
Heat a medium (10-inch) skillet, over medium-low, pour in the oil, and add the onions and garlic. Cook, stirring often until softened, about 2 to 4 minutes. Add the chopped roasted red peppers, bay leaf and whole Scotch bonnet chile or red-pepper flakes. Season to taste with salt. Stir to incorporate and cook until any liquid from the roasted peppers evaporates, about 2 minutes.
Step
3
Add in the whole peeled tomatoes and their liquid. Use the spatula to break the tomatoes open in the skillet. Rinse out the tin with 1 cup of water and pour the liquid into the skillet.
Step
4
Increase the heat to high and bring the sauce to a simmer. Allow the sauce to reduce, stirring occasionally until thickened and about three-fourths of the original volume, 5 minutes.
Step
5
Remove and discard the bay leaf and Scotch bonnet. Reduce the heat to medium-low and gently crack the eggs in one at a time and spaced out over the sauce. Cover and cook until the whites of the eggs are set and the yolks runny, 5 to 8 minutes. Garnish the eggs with 2 teaspoons spice blend. Remove the skillet from the heat. Serve immediately alongside agége bread or yam or plantain swallow.
Ratings
4
out of 5
271
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Cooking Notes
A
This is very similar to the North African dish "shakshuka" which is now quite popular in the US. Not sure which came first, the North African or the Nigerian version, but it's fun to have alternatives. (The difference is mostly in the spice mix—the cumin and paprika that I am used to are replaced here by marjoram, chives, mint, and basil.)In any case, the dish works with a wide range of spicings for the tomato sauce. Go ahead and experiment!
Cven
I'm from northern Michigan not Nigeria. However, instead of adding the water - I would use use the water from the jar of roasted peppers?I'm going to make this Saturday morning while listening to Fela Kuti.
Cat
I'm not sure I would freeze it with eggs, but, for shakshuka, I often make a big batch of the tomatoes/peppers (which you could freeze), and then reheat/throw in however many eggs I want to eat that day. I know that doesn't totally eliminate the cooking, but it's muuuuuch less work than making a fresh dish each time. Hope that helps!
Joseph Knight
It is a Sicilian dish as well. Instead use oregano, dried basil, fresh chives, and red-pepper flakes. Serve with thick slices of toasted in olive oil (EVOO) Italian bread. YUM YUM YUM
amanda s s
Loved this. Didn’t have the dried mint or scotch bonnet but used some leftover canned green chilis and a half a hot yellow pepper. Paired it with bakery fresh sourdough toast and some crumbled feta. Heaven
Mbrobb
I love the story behind this dish. But I don't understand sprinkling dried herbs after dish is cooked. I thought dried herbs, as opposed to spices, needed to be incorporated into the cooking so they can rehydrate and add some flavor. My experience in sprinkling dried herbs is that they taste like dust. What am I missing?
Liz
Oh, my. I'll be doing this again soon. Like, probably tomorrow. I mean, dang!
Amanda
This is absolutely delicious! Made as specified in the recipe.
To make sure
it isn’t to waterish, remove water-or lett it simmer for an hour without the lid on. You could also add cherry tomatoes cut i halves. I also like a sting in dishes, so be generous with the chili flakes.
hilary
Wayyyy too much liquid in this shakshuka recipe. It’s like a soup instead of actual shakshuka. Recommend not adding the additional cup of water to make it sing.
Frank Wilk
I just made a batch of spicy tomato sauce so I eliminated the tomatoes in this recipe, this is a delicious dish. The next day I made it again but added in a few small dice potatoes that I roasted in the pan with the onions before adding the sauce.
amanda s s
Loved this. Didn’t have the dried mint or scotch bonnet but used some leftover canned green chilis and a half a hot yellow pepper. Paired it with bakery fresh sourdough toast and some crumbled feta. Heaven
Mbrobb
I love the story behind this dish. But I don't understand sprinkling dried herbs after dish is cooked. I thought dried herbs, as opposed to spices, needed to be incorporated into the cooking so they can rehydrate and add some flavor. My experience in sprinkling dried herbs is that they taste like dust. What am I missing?
Dana
excellent recipe; the herbs and scotch bonnet truly distinguish the dish from shakshuka and eggs in purgatory; a new favorite!
marbsmama
The tomato sauce and herb mixture is calling me to use shrimp instead of eggs!
Joseph Knight
It is a Sicilian dish as well. Instead use oregano, dried basil, fresh chives, and red-pepper flakes. Serve with thick slices of toasted in olive oil (EVOO) Italian bread. YUM YUM YUM
Amanda
This is absolutely delicious! Made as specified in the recipe.
Liz
Oh, my. I'll be doing this again soon. Like, probably tomorrow. I mean, dang!
Deb L
I eliminated the mint from blend, added cumin and sprinkled chives and a bit of chopped fresh mint on top. Added some couscous on the side to serve for dinner.
Amanda
So I’m actually making the recipe this morning not too concerned with it being more than tomatoes and eggs. How much and where do I add the spice blend? I made it. Tossed it with a spoon. Now I’d like to add to the recipe but it doesn’t call for it in the directions? I must be missing seeing it.
Steve in Raleigh NC
Step 5, next to last sentence
Joyce
Check Step 5 in the Preparation. It is just after the eggs are set.
Marilyn
Could you use scotch bonnet pepper sauce? I'm going to make this for brunch this weekend.
Lynn Hamilton
Scotch bonnet is to be removed. If I substitute red pepper flakes must I pull them out or can they remain?
MinnesotaCaro
Has anyone used fresh instead of canned/jarred?And yes, immediately thought of Shakshouka.
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