It's usually chapo beans kama ni kununua ama kamani kujipikia we are, most times going for ugali mayai (campus chronicles). Ugali mayai na skuma ama spinach. Lakini mimi kama mluhya I went with kienyeji. This is a mixture of sagaa and nderema, something I have never tried before but uweeeeh, it's so good.
I am not the biggest fan of eggs, other than gradually outgrowing my allergy towards it. Thus, I am always trying to spice up my eggs. How convenient that eggs are so versatile 💃🏾. In this recipe I did some kind of sunny side up eggs but with tomatoes and all. However, I do not fancy runny eggs so my yokes are cooked through. I'm not sure if there's an actual name for cooking eggs this way, if you know please comment below.
You can get eggs from any retail shop ama pia kwa soko. Mboga za kienyeji ziko kwa soko. In the city you mostly find them wakati zishadondolewa ( I have really tried to find an English word for it but my head just refuses to think😂). I think in most of the places the least amount for the kienyeji is 50 Bob which fits in the 10bob wooven bag.
PREP TIME: 15 min COOKING TIME: 30 min. SERVES: 2
INGREDIENTS.
4 eggs
1 red onion
2 tomatoes
2 cloves of garlic
1 green bell pepper
1/2 teaspoon of ginger
1/2 teaspoon of cumin
1/2 teaspoon of paprika
a bunch of coriander
2 small peppers
Vegetable oil
Salt to taste
For the mboga za kienyeji:
sagaa and nderema
1/2 teaspoon of baking powder
1 tablespoon margarine
Salt to taste.
METHOD.
First, wash your vegetables. Growing up I have always been told to wash them before chopping to prevent the nutrients from being washed off. Alafu pia nimekuwa nikiambiwa mboga za kienyeji hazifai kukatwa kama skuma😂. That explains the reason as to why my vegetables have the stalks and big leaves. Please note that if the stalks are too mature they won't cook well. Kama sio changa uzitoe.Traditionally, mboga za kienyeji huwa zinachemshwa for even more than 1 hour. To act as a tenderizer and to enhance the flavor of the vegetables, where I come from we use munyu. But since that is not available now, baking powder or baking soda will do well too. Boil the mboga for 10 to 15 min.
It is true to say that we do not really enjoy washing many utensils (campus students). So after kuboil unaweza weka mboga kwa plate and use the same sufuria for boiling to fry. Add your margarine and the onions to the sufuria. Once the onions are golden brown, add in your mboga za kienyeji, mix and add salt to taste. Let it simmer for 2 min and take it off the stove.
Eggs time😂. In a pan,preferably non-stick, pour your vegetable oil and add in your onions. Give them a minute then add in your ginger, garlic and bell peppers and let those cook until fragrant. Add in your spices and your salt.
Add in your tomatoes and let them cool well, zibondekee. You can cover the pan to let this happen. My pan is small so I had to take our some mchuzi to be used later. If you have a big pan, you can just move it to the side or something.
Since we are doing sunny side up, there is no need for whisking your eggs. Beat them directly into your pan. Then cover and let them cool for 10 to 15 minutes under low heat. If you live runny eggs you can cook for a shorter period. You can use a fork or spoon to check if your yokes are cooked through.
Finally, add in the mchuzi and spread it evenly. Let that sit for 1to 2 minutes then sprinkle your coriander. And there we have it!
Serve while hot with in this case ugali😁.
Let's DIG IN!!
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