Nigerian Potatoes and Eggs
A weeknight-friendly dish built around potatoes and tomatoes — roughly 65 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm stock cube, stock from the ingredient list, so we make no dietary claim for this recipe.
Contains: Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Peel the potatoes and cut them into roughly 2 cm cubes, then rinse under cold water and drain well to remove excess starch.
- Heat the vegetable oil in a wide non-stick pan over medium heat, add the diced potatoes and fry, turning occasionally, for about 8 to 10 minutes until they begin to turn golden at the edges.
- Add the finely chopped onion and diced red bell pepper and cook for 3 to 4 minutes until softened and fragrant.
- Stir in the chopped tomatoes, garlic powder, dried thyme and the crumbled stock cube, then season with salt and cook for 5 minutes so the tomatoes break down into a light sauce.
- Cover the pan, lower the heat and let the potatoes steam for 8 to 10 minutes, stirring now and then, until they are tender all the way through when pierced with a fork.
- Crack the eggs directly over the potatoes, then gently fold and scramble them through the mixture, cooking for 2 to 3 minutes until the eggs are fully set and no longer runny.
- Taste and adjust the salt, then serve hot on its own or with bread or fried plantain.
You'll use: Frying pan / skillet · Pan · Large pot · Steamer
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Nigerian Potatoes and Eggs take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Nigerian Potatoes and Eggs suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Nigerian Potatoes and Eggs is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Nigerian egg stew with boiled white potatoes.jpg by Honeybee5512, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.