Nigerian Egg Pepper Soup

Name: Nigerian Egg Pepper Soup
Total time: 75 min
Yield: 2 servings
Ingredients: 1 tablespoon vegetable oil; 1 onion, finely chopped; 2 cloves garlic, minced; 2 bell peppers (red, green, or a combination), thinly sliced; 2 tomatoes, chopped; 4 eggs; 2 cups chicken or vegetable broth; 1 teaspoon ground cayenne pepper (adjust to your preferred spice level); 1 teaspoon ground paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; Salt, to taste; Fresh cilantro or parsley, for garnish (optional)

Egg pepper soup is a popular Nigerian dish known for its simplicity and bold flavors. It is a delicious combination of eggs, peppers, and spices, creating a rich and flavorful soup.

75 min · serves 2

Ingredients

1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
2 bell peppers (red, green, or a combination), thinly sliced
2 tomatoes, chopped
4 eggs
2 cups chicken or vegetable broth
1 teaspoon ground cayenne pepper (adjust to your preferred spice level)
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt, to taste
Fresh cilantro or parsley, for garnish (optional)

Steps

Heat the vegetable oil in a saucepan over medium heat. Add the chopped onions and minced garlic, and sauté until the onions become translucent and slightly golden.
Add the sliced bell peppers and chopped tomatoes to the saucepan. Cook for a few minutes until the vegetables start to soften.
In a separate bowl, crack the eggs and whisk them until well-beaten. Set aside.
Add the chicken or vegetable broth to the saucepan with the vegetables. Stir in the ground cayenne pepper, paprika, cumin, and coriander. Season with salt to taste. Bring the mixture to a gentle simmer.
Slowly pour the beaten eggs into the simmering soup, stirring gently with a wooden spoon or spatula in one direction. This will create thin strands of cooked egg throughout the soup.
Continue cooking the soup for about 3–4 minutes, allowing the egg to cook and thicken the soup slightly.
Taste the soup and adjust the seasoning if needed. Add more salt or spices according to your preference.
Once the soup is ready, remove it from the heat.
Serve hot, garnished with fresh cilantro or parsley if desired.

More recipes with onion, garlic, bell pepper, tomatoes, eggs, chicken, cayenne pepper, paprika, cumin or coriander

Adapted from “Nigerian Egg Pepper Soup” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

1 tablespoon vegetable oil

1 onion, finely chopped

2 cloves garlic, minced

2 bell peppers (red, green, or a combination), thinly sliced

2 tomatoes, chopped

4 eggs

2 cups chicken or vegetable broth

1 teaspoon ground cayenne pepper (adjust to your preferred spice level)

1 teaspoon ground paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt, to taste

Fresh cilantro or parsley, for garnish (optional)

Steps

Heat the vegetable oil in a saucepan over medium heat. Add the chopped onions and minced garlic, and sauté until the onions become translucent and slightly golden.

Add the sliced bell peppers and chopped tomatoes to the saucepan. Cook for a few minutes until the vegetables start to soften.

In a separate bowl, crack the eggs and whisk them until well-beaten. Set aside.

Add the chicken or vegetable broth to the saucepan with the vegetables. Stir in the ground cayenne pepper, paprika, cumin, and coriander. Season with salt to taste. Bring the mixture to a gentle simmer.

Slowly pour the beaten eggs into the simmering soup, stirring gently with a wooden spoon or spatula in one direction. This will create thin strands of cooked egg throughout the soup.

Continue cooking the soup for about 3–4 minutes, allowing the egg to cook and thicken the soup slightly.

Taste the soup and adjust the seasoning if needed. Add more salt or spices according to your preference.

Once the soup is ready, remove it from the heat.

Serve hot, garnished with fresh cilantro or parsley if desired.

Adapted from “Nigerian Egg Pepper Soup” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.