Dutch Oven
Breakfast
Nigerian Egg Stew
Nigerian Egg Stew: a sourced dutch oven recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.
Community rating
Added October 9, 2026

Photo: Edithobayaa1 · CC BY-SA 4.0. Source-recipe food photograph; not a Wild10 cooking-test photo.
Difficulty: Medium
Ingredients
- •2 tbsp palm oil
- •1 tsp ground chile pepper
- •½ medium onion , chopped
- •1 Maggi cube , crushed
- •Salt , to taste
- •2 eggs
Instructions
- 1Heat palm oil in a frying pan over medium heat.
- 2Add the chile pepper, chopped onion, crushed Maggi cube, and salt. Stir and cook for 2–3 minutes.
- 3In a separate bowl, beat the eggs. Pour into the pan and stir gently to scramble.
- 4Cook for another 2–3 minutes, or until eggs are fully set but still moist.
- 5Serve with boiled yam , cocoyam , or potatoes .
Camp tips
- • You can add chopped tomatoes or bell peppers for extra flavor and color.
- • Vegetable oil can be substituted for palm oil, though it changes the flavor.
- • Adjust chile pepper amount to suit your spice tolerance.
- • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.
Food safety & trail facts
Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.
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