Breakfast potatoes and Egg Stew – Beaten eggs cooked in simmered tomato sauce and served with boiled potatoes. It’s full of flavor and makes a perfect but healthy comfort breakfast for the special people in your life.
Breakfast Potatoes and Egg Stew
As a super busy mom, I’m always making quick and easy recipes that also taste great. This Breakfast potatoes and Egg Stew is one that is on constant rotation on my menu. The Egg stew is a combination of eggs, tomatoes, onions, and a hint of pepper.
Egg stew is basically fried eggs or sauteed eggs cooked in a small amount of oil. If you have never had Egg stew before, then this classic egg stew is the best recipe for a beginner.
Growing up my mom wouldn’t add seasoning powder to her stewed Eggs but I like to add a tiny bit because I feel it heightens the taste of the eggs a bit. This is optional depending on our personal preference. Tomatoes are the key ingredients for making this egg sauce so let the Tomatoes shine through!
Egg stew is one of the foods I grew up with. My mom made it for breakfast almost every weekend she usually served it with either freshly boiled yams or Fresh bread. It’s something we look up to every weekend morning and once or twice on a weekday. Today as a mom with kids, I have succeeded in raising my kids with this as well – It has become one of their favorite things to eat.
However, since I live far away from home where there is no access to yams, I came up with the idea of boiled potatoes and it has always been a hit for the kids!
Boiled potatoes or steamed potatoes may seem like an odd idea but trust me, they are very delicious they’re also easy to make. Steaming or boiling is one of the healthiest methods of preparing potatoes. They even taste better when tossed with melted butter or coconut oil. I used Russet potatoes in this recipe it’s kind of an all-purpose potato for me but you can use the Yukon gold as well.
This stewed Egg is delicious as it stands but is so adaptable. Try playing with the ingredients to dress it up or down, depending on your preference. You can add bacon bits, sausage meat, smoked ham or fish like sardines.
Egg stew is best when served immediately!
Breakfast potatoes and Egg Stew
For the Egg Stew
- 6 Eggs
- 3 Tomatoes
- 3/4 Cup Onions Diced
- 4 Tbsp Oil
- 2 Stalks Green Onions
- 1 Scotch bonnet or Habanero
- Salt to taste
- 1/4 tsp bouillon powder
For the Potatoes
- 2 lb Potatoes
- Salt to taste
- Black pepper to taste
- 2 Tbsp coconut oil Melted butter or
- Enough water to boil the potatoes
For the Egg stew
- Heat up the oil in a pan (Don’t overheat the oil)
- Add the thinly sliced onion and fry till it becomes limp
- Add the Diced Tomatoes and cook for 3 to 5 minutes or till the tomatoes release their juice and they become soft
- While the tomatoes are simmering, begin to crack the eggs in a bowl, add some salt to taste and whisk and set aside
- Season the tomato sauce with salt and bouillon powder and stir in the green onions.
- Pour the whisked eggs over the sauce and gently move it around to incorporate the sauce into the egg – be gentle so as not to scatter the eggs inside the sauce.
- As the eggs begin to set, it begins to form large soft curds. Begin to gently flip the curds and continue cooking until the eggs become set with no more visible raw eggs.
- Serve hot. Enjoy!
For the Potatoes
- Peel the potatoes and cut them into thick slices (about an inch thickness)
- Rinse and drain and put them in the pot
- season with salt and add enough water to cover the potatoes
- Cover the pot with a lid and boil the potatoes on a medium to high heat for about 15 to 20 minutes or till it becomes tender until tender.
- Drain the water and transfer potatoes to a medium bowl. Add 2 Tbsp of melted butter or coconut oil and black pepper and toss.
- Don’t over-salt the eggs before frying it, remember the tomato sauce has already been salted.
- When I’m boiling potatoes, I like to add enough water to cover it, then I drain off the excess water once the potatoes are done. If you are feeling nervous making it this way, you can simply steam the potatoes using a steamer. It works just fine.
- Don’t overcook the Eggs. Take it off the heat as soon as you can’t see any more raw eggs. The eggs will still continue to cook with the retained heat in the pan even after it has been taken off the heat. If the eggs are overcooked it will turn tough and rubbery
- Also, it’s very important to cook the eggs on a medium heat so that. This will also help to yield a tender and delicate delicate egg stew.
- The texture of the resulting egg stew or ”fried eggs” depends on how it’s stirred during the cooking process. Frequent stirring will produce smaller curds while careful stirring will result in delicate billowy curd.
If you make this Breakfast Potatoes and Egg Stew, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen