Scrambled Egg Tomato Sauce with Salted Fish and Potatoes

Ingredients

• 2 packages Salted fish (type cod or pollock) (boneless, cut into small pieces)
• 12 tomatoes Medium fresh tomatoes (cut in half, seeds removed)
• 2 tablespoons Vegetable oil (or coconut oil) (for cooking)
• 2 units Medium onion (thinly sliced)
• 2.5 cm Fresh ginger (peeled and blended with a little water)
• 1 tablespoon Tomato paste (double)
• 2 cans (150 g each) Mackerel in tomato sauce cans (optional, adds flavor)
• 1 can (120 g) Sardines in tomato sauce (optional)
• 1 tablespoon Red curry paste
• 12 units Eggs (lightly beaten)
• 2 kg Potatoes (or yam) (peeled and cut into large pieces)
• to taste Salt
• to taste Ground black pepper

Instructions

1. Prepare the salted fish

   Cut the salted fish into small dice (about 6‑8 pieces per package). Rinse the fish under cold water three times to remove excess salt, then set aside in a bowl.

   Time: PT5M

2. Prepare the tomatoes

   Wash the 12 tomatoes, cut them in half, remove the seeds and coarsely chop. Set aside the chopped tomatoes.

   Time: PT10M

3. Sauté aromatics

   Pour 2 tablespoons of vegetable oil into the pot, heat over medium heat. Add the sliced onions and sauté for 2‑3 minutes until they become translucent.

   Time: PT3M

4. Cook the fish

   Add the salted fish pieces to the pot and fry for 4‑5 minutes, stirring regularly.

   Time: PT5M

5. Incorporate the ginger

   Blend the fresh ginger with a little water until a smooth paste forms. Pour this paste into the pot, stir and cook for 4‑5 minutes.

   Time: PT5M

6. Add the tomato paste

   Stir in 1 tablespoon of tomato paste and cook for 2 minutes, stirring to fully combine flavors.

   Time: PT2M

7. Cook the fresh tomatoes

   Add the chopped tomatoes, stir, cover the pot and let simmer over low heat for 15 minutes.

   Time: PT15M

8. Optional addition of canned fish

   Stir in the two cans of mackerel in tomato sauce and the can of sardines, mix and cook for 2‑3 minutes.

   Time: PT3M

9. Add the red curry

   Pour 1 tablespoon of red curry paste, stir and cook for 2‑3 minutes to release aromas.

   Time: PT3M

10. Incorporate the eggs

    Beat the 12 eggs in a bowl. Slowly pour the beaten eggs into the sauce while stirring very gently to form scrambled eggs. Cover and cook for 10‑15 minutes over low heat.

    Time: PT15M

11. Finish the egg sauce

    Remove the lid, let simmer another 7‑10 minutes, stirring gently until the sauce thickens slightly.

    Time: PT10M

12. Cook the potatoes

    Boil the peeled potatoes in a large pot of salted water for 25‑35 minutes until tender. Drain.

    Time: PT35M

13. Plating and serving

    Place the boiled potatoes on plates, generously spoon over the egg and tomato sauce. Serve immediately, optionally with crusty bread.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

20 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Salted fish (type cod or pollock): Slightly salted fresh fish, Salted cod, Salted haddock
• Instead of Medium fresh tomatoes: Canned tomatoes, Cherry tomatoes
• Instead of Vegetable oil (or coconut oil): Olive oil, Sunflower oil
• Instead of Medium onion: Shallot, Leek
• Instead of Fresh ginger: Ground ginger (½ tsp), Ginger paste
• Instead of Tomato paste (double): Tomato purée, Crushed tomatoes
• Instead of Mackerel in tomato sauce cans: Canned tuna, Sardines in oil
• Instead of Sardines in tomato sauce: Sardines in oil, Anchovies
• Instead of Red curry paste: Yellow curry, Curry powder
• Instead of Eggs: Scrambled tofu (vegetarian version), Commercial egg replacer
• Instead of Potatoes (or yam): Sweet potatoes, Cassava
• Instead of Salt: Sea salt, Kosher salt
• Instead of Ground black pepper: White pepper, Espelette pepper

Equipment Needed

• Chef's knife
• Cutting board
• Bowl
• Strainer or slotted spoon
• Large pot or skillet
• Immersion blender or blender
• Wooden spoon
• Lid
• Whisk (optional)

Critical Steps — Do Not Skip

• Rinse the salted fish three times to remove excess salt.
• Partially cover the pot while cooking the eggs to achieve a creamy texture.
• Stir the eggs very gently to prevent them from turning into a dry omelet.

Chef Tips from the Video

• Using authentic red curry adds a depth of flavor characteristic of Ghanaian cuisine.
• If you don't have double tomato paste, use two tablespoons of regular paste.
• For a smokier taste, add a pinch of smoked paprika with the curry.

Troubleshooting

Storage

Refrigerator: Store the egg sauce in an airtight container for 2‑3 days.

Freezer: The sauce can be frozen for 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce (without the eggs) the day before and gently reheat before adding the eggs.
• The potatoes can be boiled ahead of time, then reheated by steaming.