A couple of days ago, I stumbled on this recipe. Like play like play, your sister started craving it. Every time I think of what to cook, I see scent leaves vegetable egg sauce clearly in my mind’s eyes. Since I neither had scent leaves nor any plans for within the week shopping, I jejeli controlled my cravings, until I went shopping on Friday and bought scent leaves.
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I had plans of making the sauce on Saturday morning so we could use it for breakfast but every time I entered the kitchen, the scent leaves kept calling my name. So, your sister had no choice but to prepare it with boiled yam for supper. Omo mehn, the sauce was a hit in my house. Since I’m not stingy, I decided to share it with you so that you and your family will confirm it. What then are you waiting for? Grab a seat so I can show you how to make scent leaves egg sauce.
How To Prepare
As you already know, the first step in food preparation is ingredients preparation. So, rinse and dice the fresh tomatoes and pepper. Peel, rinse and dice the onions. Rinse and break the eggs into a soup bowl. Pluck the vegetables then rinse and slice them. Set all prepared ingredients aside for later use.
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Set a clean pot on medium heat. Add vegetable oil to it. When the oil heats up, add the diced onions. Sauté for a minute. Add the diced tomatoes and pepper. Fry for about 10 to 15 minutes. Stir often to avoid burning. Once it’s suitably fried, add crayfish, stock cube and salt.
Beat the egg. Add a pinch of salt to it then pour the whisked egg on the fried tomato mix. Stir after a minute and use the cooking spoon to break the egg into smaller sizes.
Finally, add the scent leaves. Taste the sauce and adjust seasoning if need be. Turn off the heat and serve hot with boiled yam, potatoes, plantain or even boiled rice.
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Featured Image Source; Low Carb Africa
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