Egg sauce with fried green plantain and roti

This is definitely a recipe  I consider a ‘classic.’ It’s a ‘can’t go wrong,’ ‘no-fail’, ‘goes well with everything’ type of sauce. It reminds me of my childhood, when my mother would make a version of this sauce that we would eat with yams and sweet potatoes. The best part about it is that it is quick and easy to make, and uses ingredients that I almost always have in my kitchen. So, if you are in search of something quick and easy to make, give this recipe a try!

Ingredients:

(*note about the spices – I rarely measure out spices, and find that you have to taste as you go along to know if it has enough salt and seasonings. For this recipe, start off with 1/4 teaspoon of each of the spices, then add more to suite your taste. You can also add salt, but add that in later, since the bouillon cube is full of sodium, and may be salty enough for you*)

• 1 8 0z can tomato sauce
• 1 bouillon cube
• 2 – 4 eggs (depending on how much eggs you’d like to have)
• 3 cloves of garlic, minced
• 1 small white onion, chopped
• 1 small bell pepper, chopped
• Black pepper
• Red pepper flakes
• Paprika
• Fresh parsley, roughly chopped
• 2 Tablespoons of olive, corn, or canola oil
• Additional protein of your choice (optional). This particular time I made it, I put in ground beef I already had cooked and in the fridge. It also tastes delicious with canned salmon, ground turkey, or plain.

Chopped bell pepper, onion, and cloves of garlic

Directions

• In a medium sized frying pan (non-stick is preferable), stir fry the minced garlic, chopped onion, and chopped bell pepper in oil for two minutes over medium heat.
• Add in the tomato sauce, bouillon cube, black pepper, red pepper flakes, and paprika. If you have some cooked ground beef or turkey, add it in now as well.
• Cover the pan, and let the sauce cook on low heat for approximately 20 minutes. If the sauce becomes very thick (like the consistency of tomato paste), or if it begins to stick to the bottom of the pan, add in a few tablespoons of water.
• The sauce should now be sizzling. Crack in the eggs, one by one, sunny side up style, right on top of the sizzling sauce.

Freshly cracked eggs…

• Top the egg and sauce with the freshly chopped parsley.
• Once the egg whites turn a solid white color, begin to scramble the eggs into the sauce.

…sizzling on that sauce.

• Let the sauce cook for 5 – 7 additional minutes.
• Voila! Now you should have a very tasty and versatile sauce… perfect with fried plantain, fried potatoes, roti, pasta, anything you’d like.

Mmmmmmm