Jammy Tomato Breakfast Eggs

Name: Jammy Tomato Breakfast Eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon dried basil; 1 tablespoon dried chives; 1 1/2 teaspoon dried mint; 1 1/2 teaspoon dried oregano or marjoram; 1 tablespoon grapeseed or olive oil; 1 small red onion, peeled and chopped; 2 garlic cloves, peeled and sliced; 1 (12-ounce) jar roasted red peppers, drained and chopped; 1 fresh bay leaf; 1 Scotch bonnet chile or 1 teaspoon red-pepper flakes; 1 teaspoon fine salt, plus more to taste; 1 (14.5-ounce) can whole peeled tomatoes with their liquid; 4 eggs, whole

By Yewande Komolafe

Published Oct. 19, 2023

Jammy Tomato Breakfast Eggs — Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Rating: 4(296)
Comments: Read comments

Over the nearly two decades that Yewande Komolafe was unable to visit Nigeria, where she grew up, she was fortunate enough to have her parents visit at least once a year, she writes in her cookbook,“My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora” (Ten Speed Press, 2023). She and her brother Seeni would host them and attempt to rekindle some sense of Lagosian tranquility through cooking together. Their mother would typically make breakfast: a skillet full of tomatoey Naija eggs served with thick slices of yam or whatever sweet American white bread they could find that most closely resembled agége bread. The scent of her dried herb seasoning blend, mixed and packed right before her trip, would hang in the air as she cooked. In those moments, she knew that even if she couldn’t visit home, a weekend tradition of home had come to her.

Featured in: The Flavor of Lagos, in 3 Recipes

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Ingredients

Yield:4 servings

For the Spice Blend

1tablespoon dried basil
1tablespoon dried chives
1½teaspoon dried mint
1½teaspoon dried oregano or marjoram

For the Eggs

1tablespoon grapeseed or olive oil
1small red onion, peeled and chopped
2garlic cloves, peeled and sliced
1(12-ounce) jar roasted red peppers, drained and chopped
1fresh bay leaf
1Scotch bonnet chile or 1 teaspoon red-pepper flakes
1teaspoon fine salt, plus more to taste
1(14.5-ounce) can whole peeled tomatoes with their liquid
4eggs, whole

Ingredient Substitution Guide

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Preparation

Step 1
Prepare the spice blend: In a small bowl, combine the herbs and toss with a spoon to incorporate. It will keep in an airtight container at room temperature for up to 1 month.
Step 2
Heat a medium (10-inch) skillet, over medium-low, pour in the oil, and add the onions and garlic. Cook, stirring often until softened, about 2 to 4 minutes. Add the chopped roasted red peppers, bay leaf and whole Scotch bonnet chile or red-pepper flakes. Season to taste with salt. Stir to incorporate and cook until any liquid from the roasted peppers evaporates, about 2 minutes.
Step 3
Add in the whole peeled tomatoes and their liquid. Use the spatula to break the tomatoes open in the skillet. Rinse out the tin with 1 cup of water and pour the liquid into the skillet.
Step 4
Increase the heat to high and bring the sauce to a simmer. Allow the sauce to reduce, stirring occasionally until thickened and about three-fourths of the original volume, 5 minutes.
Step 5
Remove and discard the bay leaf and Scotch bonnet. Reduce the heat to medium-low and gently crack the eggs in one at a time and spaced out over the sauce. Cover and cook until the whites of the eggs are set and the yolks runny, 5 to 8 minutes. Garnish the eggs with 2 teaspoons spice blend. Remove the skillet from the heat. Serve immediately alongside agége bread or yam or plantain swallow.

Ratings

4 out of 5

296 user ratings

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Comments

A1 year ago

This is very similar to the North African dish "shakshuka" which is now quite popular in the US. Not sure which came first, the North African or the Nigerian version, but it's fun to have alternatives. (The difference is mostly in the spice mix—the cumin and paprika that I am used to are replaced here by marjoram, chives, mint, and basil.) In any case, the dish works with a wide range of spicings for the tomato sauce. Go ahead and experiment!

Cven1 year ago

I'm from northern Michigan not Nigeria. However, instead of adding the water - I would use use the water from the jar of roasted peppers? I'm going to make this Saturday morning while listening to Fela Kuti.

Cat1 year ago

I'm not sure I would freeze it with eggs, but, for shakshuka, I often make a big batch of the tomatoes/peppers (which you could freeze), and then reheat/throw in however many eggs I want to eat that day. I know that doesn't totally eliminate the cooking, but it's muuuuuch less work than making a fresh dish each time. Hope that helps!

Kristine6 months ago

Good. I used jarred piquillo pepper instead of red pepper since that's what I had. I didn't think it was too watery at all like some notes below; there's a step to reduce the liquid on higher heat. I do think the ratio of sauce to eggs is too high. I used eight eggs instead of four and didn't increase any other ingredients, and still we had a lot of sauce.

Bryan1 year ago

Delicious.

To make sure1 year ago

it isn’t to waterish, remove water-or lett it simmer for an hour without the lid on. You could also add cherry tomatoes cut i halves. I also like a sting in dishes, so be generous with the chili flakes.

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