Ghanaian Spicy Egg Stew with Tomatoes (Nut-Free)

Instructions

1. 1Place the 6 Eggs in a pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 10-12 minutes. Drain the hot water and run cold water over the eggs until cool. Peel the 6 Eggs and set them aside.
2. 2Chop the 4 medium Tomatoes into small pieces. Finely chop the 1 medium Onion. Cut the 1 medium Bell Pepper into small pieces. Finely mince the 2 cloves Garlic. Finely mince the 1/2 Scotch Bonnet Pepper (wear gloves if sensitive).
3. 3Heat the 2 tablespoons of Vegetable Oil in a 30.48 cm skillet over medium heat, about 175°C.
4. 4Add the chopped 1 medium Onion and the chopped 1 medium Bell Pepper to the skillet. Cook, stirring occasionally, until they are softened, about 5 minutes.
5. 5Add the minced 2 cloves Garlic, 1 teaspoon Ground Ginger, and the minced 1/2 Scotch Bonnet Pepper to the skillet. Cook, stirring constantly, until fragrant, about 1 minute.
6. 6Add the chopped 4 medium Tomatoes to the skillet. Cook, stirring occasionally and breaking up the tomatoes with your spoon, until they break down and form a thick sauce, about 10 minutes.
7. 7Season the tomato sauce with 1/2 teaspoon Salt and 1/4 teaspoon Black Pepper.
8. 8Gently place the peeled 6 Eggs into the tomato stew in the skillet. Let the stew simmer, uncovered, for 5 minutes so the flavors can blend. If the stew seems too thick, stir in the 1/2 cup of Water until it reaches your desired consistency.
9. 9Serve the Ghanaian Spicy Egg Stew warm.

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