Nigerian · PANTRYHOP RECIPE
Baked Agege Bread Toast with Egg and Stew
25 minutes · 2 servings · omnivore
A familiar Nigerian breakfast using everyday bread and tomato stew.
Ingredients
Check you have the quantities below.
- 4 slices Agege bread or soft white bread
- 3 eggs
- 2 tbsp milk
- 1/4 tsp salt
- 1 tsp vegetable oil
- 1 cup tomato stew
Let’s make it
- Whisk the eggs with milk and salt.
- Scramble in a lightly oiled pan over medium-low heat until fully cooked, about 4 to 5 minutes.
- Toast the bread slices lightly.
- Top each slice with scrambled egg and warm tomato stew.
- Serve immediately.
Cut into small triangles for school-age children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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