Vegetable Egg Sauce

Eating vegetables is one of the things i do not joke with now. I remember when my mum use to force us to eat it. It was such a nightmare for me then. But now knowing how important and nutritious it is, I try as much as possible to eat it by incorporating it in almost everything I make. One of the dishes I like adding green leafy veggies to is egg sauce. You know egg sauce looks and tastes delicious on it's own but i asure you that after tasting the one with veggies added in it, you would never want to have egg sauce again just plain. I used melon leaves (ugu) but you can feel free to use any green leafy vegetable of your choice.



     Vegetable Egg Sauce Recipe

Ingredients

- 6 large eggs
- 5 large ripe tomatoes, diced
- 1 large onion, diced
- pepper
- Salt to taste
- 2 Chicken seasoning cubes
- white pepper
- 2 Bell peppers( red and green)
- Curry powder
-Vegetable oil
- Melon leaves, washed and diced (about a hand full) (optional)

(c) Maury's Blog

Method

1. Place a clean, dry sauce pan on the cooker over medium heat and add the oil.
2. When it is heated add the onions and sauté till it becomes transparent.
3. Add the diced tomatoes, pepper and cook for about 10 - 15 minutes.  
4. Beat the eggs while the tomatoes is cooking and add to the pot. Do not stir immediately.
5. After about 2 minutes stir well and add the spices, salt and seasoning to taste. Your sauce is ready.

6. But if you are using Vegetable,  add the diced vegetables and stir till incorporated. Allow to cook for 2 minutes and your veggie egg sauce is ready.

Tips

•  Always wash your leafy greens before dicing in order to retain the nutrients and folate.
• After adding the vegetable, do not over cook so it will be crunchy .
• You can serve with potatoes and plantains (both ripe and unripe) as well.