Dinner

Egg Stew Recipe

ByLily Monroe February 21, 2026February 21, 2026

Introduction

Egg Stew is a flavorful and hearty dish that combines the richness of eggs with a spicy, savory tomato base. Perfect for breakfast, lunch, or dinner, it’s simple to prepare and packed with vibrant aromas from peppers and spices.

A black cast iron pan filled with a cooked mixture that is crumbly and chunky in texture. The dish has a light brown base with orange and red bits scattered throughout, likely from spices and small pieces of tomato or pepper. There are translucent cooked onion pieces mixed in, and the entire dish is sprinkled with bright green fresh herb leaves scattered on top. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
2 tomatoes
½ onion
2 garlic cloves
½ cup olive oil
1 red bell pepper
1 habanero pepper
1 teaspoon curry powder
½ teaspoon thyme
1 tablespoon bouillon
salt to taste

Instructions

Step 1: Coarsely blend the tomatoes, red bell pepper, habanero pepper, and half of the onion until roughly combined.
Step 2: Chop the remaining half of the onion and mince the garlic cloves.
Step 3: Break the eggs into a bowl and whisk them until smooth.
Step 4: Heat the olive oil in a pan over medium heat. Sauté the chopped onions and garlic until fragrant and translucent.
Step 5: Pour in the blended tomato and pepper mixture. Stir well and let it simmer on medium-high heat for about 5 minutes, or until most of the liquid has evaporated.
Step 6: Add the curry powder, thyme, and bouillon to the pot. Cook for an additional 2 minutes while stirring occasionally.
Step 7: Pour in the whisked eggs, let them sit for 2 minutes, then gently stir until the eggs are fully incorporated and cooked through.
Step 8: Taste and add salt if needed. Garnish with your choice of fresh herbs and serve immediately.

Tips & Variations

For a milder flavor, substitute the habanero pepper with a jalapeño or omit it entirely.
Add diced potatoes or cooked sausage for a heartier version.
Use fresh herbs like parsley or cilantro for garnish to enhance freshness.
Cook the stew longer if you prefer a thicker consistency.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stove over low heat, stirring occasionally to prevent sticking. Egg stew is best enjoyed fresh but can also be served cold over rice or bread.

How to Serve

A black cast iron skillet filled with a textured scrambled mixture in warm golden-yellow tone, showing small pieces of red bell pepper and translucent cooked onions mixed throughout. The dish is topped with scattered fresh green herbs, adding a bright contrast. In the background, a white bowl filled with small white crumbly cheese pieces and a wooden spatula rest on a white cloth, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers instead of habanero?

Yes, you can substitute habanero with milder peppers like jalapeño or bell peppers depending on your heat preference. This will reduce the spiciness while keeping the flavor.

Is this dish suitable for meal prep?

Egg stew can be made ahead and refrigerated, but it’s best eaten within a couple of days. Reheating gently prevents the eggs from becoming rubbery, making it a convenient option for quick meals.