Nigerian Omelet

When I think of Nigerian-style omelets, I don't picture the delicate, folded affairs of French cooking—the ones with creamy, custardy centers that demand precision and technique. Ours are far more relaxed and generous, less about perfection and more about flavor, texture, and nourishment. In Nigeria, an omelet is often called "fried egg," and that's exactly what it is: Eggs beaten with salt, maybe dry pepper like cayenne, sometimes curry powder or thyme, and poured straight into a pan of sizzling onions, tomatoes, and peppers. No rolling, no folding, no razor-thin margin for error. The result might look like a classic omelet that never got folded over, or it might tumble into scrambled, well-defined curds. Either way, it's so delicious.

Fried eggs are as much home food as they are street food in Nigeria, cooked in big pans at roadside stalls where the scent of onions and hot peppers fills the air. They can be breakfast, lunch, or a late-night snack, tucked between slices of sweet and tender agege bread, laid over boiled yams, alongside sweet fried plantains, or served over a quick bowl of instant noodles. They're casual and versatile, but always comforting.

Years ago, while visiting family in New York, my Uncle Tony introduced me to a less common Nigerian variant: cucumber-fried eggs. The cucumber softened in the pan, but kept its brightness—fresh, vegetal, just a little sweet. It was familiar and surprising at the same time. That dish stuck with me, and over the years I've made it my own. I sometimes finish with Thai basil, which brings a gentle licorice note that plays beautifully with cucumber and bell pepper. Italian basil works too, or even dill if you have it.

One of the things I love most about Nigerian omelets is how adaptable they are. If you want to bulk them up, fold in tinned sardines, smoked mackerel, or corned beef—ingredients that are pantry staples in many Nigerian homes. You can add them while sautéing the vegetables or whisk them directly into the eggs. Either way, the omelet welcomes them, the way it welcomes you, not fussing over perfect presentation. If the omelet breaks while flipping, it doesn't matter. The joy is in the eating, not the photo. So don't worry about whether your omelet comes out whole or in pieces. Just make sure it tastes good. Serve it with bread, bagels, yams, or whatever feels right.