Recipe of Speedy Onion/egg sauce

Hello everybody, welcome to our recipe page. Today I will show you how to make a distinctive dish, Onion/egg sauce. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Onion/egg sauce Recipe. Excellant onion sauce made exactly as written! I was looking for a sauce to serve over grilled.

You can cook Onion/egg sauce using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Onion/egg sauce

1. You need of Cut Lots of onions.
2. You need of Bell pepper.
3. You need of Garlic.
4. Make ready of Salt.
5. Take of Seasonings.
6. Take of Oil.
7. Take of Little red oil.
8. Make ready of Curry.
9. It’s of Thyme.
10. It’s of Sardine.
11. You need 1 of egg.

Egg sauce and boiled yam is one of the breakfast staples in Nigeria or should I say weekend Typically in Nigeria, we use tomatoes, scotch bonnet chilli and onions in making this sauce.Using dark soy sauce is truly worth the effort in order to get a more authentic result.It can be a party dish too!Sometimes I have Shanghai spring onion oil noodles with a fried egg as a quick breakfast.

Onion/egg sauce step by step

1. Wash and cut ur onions to desired shape and kip aside.
2. Wash and roughly blend bell pepper..heat oil in pan,add sum of d onion.
3. Add garlic,add blended pepper, salt, curry and sum thyme.
4. Fry on low heat, add more onions..add little palm oil (it givs it added colour and taste).
5. Add seasonings, then add ur sardine and mix well,then add d remaining onions and mix well..allow to simmer fr 2mins,then brake an egg and mix well..Simmer fr 1 more mins then put off fire.
6. Enjoy:).i enjoyed mine wit chips.

Beaten eggs are drizzled into the onion broth off the heat, forming into soft threads as the soup is For every person you need to feed, use one medium onion, one egg, and one-and-a-quarter cup of.Egg drop soup is often garnished with just a few sliced green onions, but this version uses a generous amount for a rich flavor.Whisked eggs are stirred into simmering broth to thicken the soup and create.

Yellow onions are the most common variety you should cook with.They have thin layers of white flesh and a tough, brownish-yellow skin.They're very astringent — astringency is that sharp, almost spicy.Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce.It is then poured over a bowl of fluffy steamed rice.