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Scrambled Egg Tomato Sauce with Salted Fish and Potatoes
A rich and fragrant sauce made with tomatoes, scrambled eggs, salted fish and spices, served over boiled potatoes. Inspired by Ghanaian cuisine, this comforting recipe combines the salty taste of fish, the sweetness of tomatoes and the heat of red curry.
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Critical Success Points
- • 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.
Safety Warnings
- • Be careful with hot oil to avoid burns.
- • Handle the very salty fish carefully to avoid inhaling too much salt.
- • Cook the eggs until they reach at least 71 °C to eliminate any risk of salmonella.
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