Pig Seasoned Gari with Eggs

Heat the peanut oil in a large skillet over medium-high heat. Add the finely chopped onions and cook for 3-4 minutes, stirring frequently, until softened and lightly golden.

Stir in the tomato paste and cook for 1-2 minutes until it deepens in color and releases its aroma.

Add the peeled and diced ripe tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to break down.

Season with garlic powder, ground hot red pepper, salt, and black pepper to taste. Stir well to combine all seasonings evenly.

Pour in the water and bring the mixture to a gentle simmer. Cook for 2 minutes to allow the flavors to meld.

Gradually add the gari to the simmering mixture, stirring constantly with a wooden spoon to prevent lumps from forming. The mixture should resemble a thick, granular paste.

Reduce the heat to medium and cook for 3-4 minutes, stirring frequently, until the gari is fully hydrated and incorporated throughout the tomato-onion base.

Create small wells or indentations in the gari mixture using the back of a spoon. Slowly pour the lightly beaten eggs into these wells, distributing them evenly across the pan.

Cook over medium heat for 2-3 minutes, stirring gently and occasionally, until the eggs are scrambled throughout the gari and cooked through.

Taste and adjust seasoning with additional salt, black pepper, or hot red pepper as needed. Serve hot directly from the skillet.