West African Bean and Egg Scramble

Across West Africa, morning plates often lean on beans and eggs for lasting energy. This one-pan scramble sears black-eyed peas with ginger, Scotch bonnet heat, and beaten eggs for a bold, protein-forward breakfast.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 310 cal
• 20g protein
• 22g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1 can (15 oz), drained and rinsed canned black-eyed peas
• 6 large eggs
• 1 small red onion
• 1 red bell pepper
• 1 tbsp grated fresh ginger
• 3 garlic cloves
• 1/2, seeded Scotch bonnet or habanero
• 1 tbsp tomato paste
• 1 tsp ground crayfish or smoked paprika
• 1 tsp curry powder
• 2 tbsp palm oil or neutral oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 green onions
• 2 tbsp fresh parsley or cilantro

Instructions

1. 1Drain and rinse the black-eyed peas thoroughly, then pat them dry with a towel so they sear instead of steam.
2. 2Dice the red onion and bell pepper, mince the garlic, grate the ginger, finely mince the chili, and slice the green onions; keep aromatics ready.
3. 3Crack the eggs into a bowl, season with half the salt and the black pepper, and beat until just blended—do not overwhip.
4. 4Heat a large 12-inch skillet over medium-high heat and add the oil. When hot, add the onion and bell pepper and cook 3 to 4 minutes until softened and lightly charred at the edges.
5. 5Add the garlic, ginger, and chili; stir constantly for 45 seconds until fragrant but not burned.
6. 6Stir in the tomato paste, curry powder, and ground crayfish or smoked paprika; cook 1 minute until the paste darkens and coats the vegetables.
7. 7Add the black-eyed peas and remaining salt. Cook 3 to 4 minutes, stirring occasionally, until the beans are hot and beginning to crisp in spots.
8. 8Reduce heat to medium-low. Pour the beaten eggs over the bean mixture and let them sit undisturbed for 20 seconds.
9. 9Gently fold and scramble the eggs into the beans with a spatula, cooking 2 to 3 minutes until the eggs are softly set but still glossy—not dry.
10. 10Remove from heat, fold in most of the green onions and herbs, taste for seasoning, and divide into bowls. Finish with remaining herbs and serve hot.