Nigerian Egg Pepper Soup
Photo: Nkansahrexford, CC BY-SA 4.0
Egg pepper soup is a quick Nigerian pot that turns a few pantry staples into a hot, spicy supper in about the time it takes to chop an onion. Softened bell peppers and tomatoes sit in a cayenne, paprika, cumin and coriander broth, and beaten eggs stirred in a single direction set into fine strands that thicken it slightly. You control the heat by adjusting the cayenne.
Instructions
Heat the vegetable oil in a saucepan over medium heat. Add the chopped onion and minced garlic and sauté until the onion turns translucent and slightly golden.
Add the sliced bell peppers and chopped tomatoes. Cook for a few minutes, until the vegetables begin to soften.
Crack the eggs into a separate bowl and whisk until fully beaten. Set them aside while you finish the base.
Pour the broth into the saucepan and stir in the cayenne, paprika, cumin and coriander. Season with salt and bring the pot to a gentle simmer.
Pour the beaten eggs slowly into the simmering soup, stirring gently in one direction with a wooden spoon or spatula. The egg will set into thin strands through the broth.
Keep cooking for about 3 to 4 minutes, until the egg is cooked and the soup has thickened slightly.
Taste and add more salt or spice if it needs it, then take the pot off the heat. Serve hot, topped with cilantro or parsley if you like.
Make it personal.
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