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+ servings
This Egg Stew is delicious as it stands but is so adaptable.

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.

Course Breakfast
Cuisine Global
Keyword homemade
Prep Time 10 minutes
Cook Time 20 minutes
Servings 3 people
Calories 587kcal
Author Lola Osinkolu


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.


  1. Don’t over-salt the eggs before frying it, remember the tomato sauce has already been salted.
  2. 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.
  3. 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
  4. 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.
  5. 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. 


Serving: 6g | Calories: 587kcal | Carbohydrates: 48g | Protein: 21g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 327mg | Sodium: 208mg | Potassium: 1742mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1610IU | Vitamin C: 60.6mg | Calcium: 167mg | Iron: 11.9mg