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  • Vegetable egg sauce with Fluted pumpkin "Ugu" leaves

    Egg sauce is a versatile dish which can be prepared in different ways. Addition of freshly chopped Fluted pumpkin leaves is one of the various ways to enjoy this sauce. It adds a tasty twist to the normal egg sauce while nourishing your body with the mixture of vegetables.

    Cooking Time : 0 hrs 25 mins
    Servings : 4
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    • ½ cup Vegetable oil
    • 3 Scotch Bonnet pepper (Red/yellow)
    • 2 Red Onion
    • 5 Plum Tomatoes
    • 1 Seasoning cube, crushed
    • 1 tsp. Curry powder
    • ½ tsp. Thyme
    • 2 Eggs
    • 350g Fluted Pumpkin leaves "Ugu"
    • Step 1: Step 1: Chop the Scotch bonnet pepper, Onions, Tomatoes, Pumpkin leaves "Ugwu" separately......Set aside.
    • Step 2: Heat the vegetable oil till hot. Add the Chopped onion and pepper, Stir-fry for 1 minute. Add the chopped tomatoes, Salt to taste, Crushed seasoning, curry powder, thyme. Leave to fry for 3 mins while stirring occasionally..
    • Step 3:Break the eggs into the pot and stir to incorporate the mixture. Leave for 3 minutes while stirring occasionally
    • Step 4: Add the chopped pumpkin leaves and stir. Leave to simmer for 3 mins. Turn off the burner and serve with Yam, Plantain, Rice, Irish or sweet Potatoes
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