Recipe courtesy of Gabi Odebode for Food Network Kitchen

Ghanaian Egg Stew

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Egg stew, also referred to as "egg sauce," is made in several West African countries, with many similarities and a few differences. In Ghana, the stew is made with tomato puree, while in Nigeria, it is made with both tomatoes and bell peppers. In this recipe, I add garlic to boost the flavor of the stew and use vegetable oil instead of stronger-flavored palm oil, which can dominate. In some countries, egg stew is eaten alongside cooked yam or plantains for breakfast. Try this for breakfast or brunch, or add steamed rice and enjoy it for lunch or dinner too.



  1. Blend the tomatoes, garlic, onion and habanero, if using, in a blender or food processor to a puree.
  2. Heat the vegetable oil in a medium skillet over medium heat. Add the tomato puree and stir to combine. Cover and let simmer until slightly thickened, 10 to 12 minutes. Stir in 1 teaspoon of the bouillon powder.
  3. Meanwhile, crack the eggs into a bowl, add the remaining 1 teaspoon bouillon powder and slightly beat with a fork until the whites and yokes are blended, about 10 seconds.
  4. Pour a bit of the egg mixture into different sections of the stew; do not stir. Cover with the lid, lower the heat to medium low and cook until the surface of the stew turns white and the eggs are almost set, about 5 minutes. Uncover and stir the eggs into the stew. There should be clusters of egg throughout. Cook, uncovered, until most of the liquid reduces, about another 5 minutes. Taste and adjust with salt if necessary. Serve with cooked yam, plantains or steamed rice.