Nigerian Potatoes and Eggs
Nigerian potatoes and eggs is a one-pan breakfast that cooks in a few minutes. The potatoes are diced fine so they soften quickly, then pick up a seasoning of stock cube, thyme and Nigerian curry powder before the eggs go in whole on top. Covering the pan sets the eggs gently without stirring them into scramble. Raw sliced green pepper at the end adds a crisp, fresh contrast.
Instructions
Warm a thin layer of oil in a hot pan. Add the diced potatoes and stir them for 2 minutes.
Add the onion and garlic powder and stir for another 2 minutes.
Add the tomatoes and diced bell pepper, then cover the pan. Cook for 3 minutes, stirring now and then.
Stir in the stock cube, thyme, curry powder and salt until the seasoning is spread through the vegetables.
Crack the eggs straight onto the potato mixture. Gently shake the pan so the eggs slide toward all sides, and do not stir them.
Cover the pan and cook until the egg whites are set and nothing looks runny.
Take the pan off the heat and serve right away, topped with the sliced green bell peppers.
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