There is nothing as quick as making scrambled eggs and throwing in other few ingredients. Vegetable egg sauce can turn into a delicious, satisfying lunch or dinner in no time. Vegetable egg sauce goes well with Ugali (sima) or plantain. Veggie egg sauce involves adding chopped freshly green vegetables such as Sukuma wiki (Kales), Amaranth leaves (Terere/Mchicha), spinach or Pumpkin among others…whichever is your favorite. Veggies add a tasty twist to the normal egg sauce.
For my recipe, I used Amaranth leaves (Mchicha or Terere) because it’s the favorite vegetable for my family and has numerous healthy benefits. Amaranth leaves are rich in antioxidants, protein, vitamins, calcium, carbohydrates, iron and minerals.
Vegetable egg sauce is quick and easy to cook. When you want a tasty side dish to accompany your ugali but you don’t want to spend a lot of time in the kitchen, this is one of the best meals.
Ingredients For Vegetable Egg Sauce
Vegetable oil to fry
2 Red Onion
5 Plum Tomatoes
1 Seasoning Beef cube, crushed
1 tsp. Curry powder
Fluted Amaranth Leaves( Mchicha/Terere)
Salt to Taste
First, chop the onions, tomatoes, amaranth leaves separately and set aside.
Next, heat vegetable oil till hot and stir fry chopped onions and pepper for 1 minute.
Now, add the chopped amaranth leaves and stir. Leave to simmer for 3 minutes.