Flavorful Nigerian Gluten-Free Breakfast Skillet (Jollof Rice & Suya Scramble)

Allergens

None (optional feta cheese contains dairy)

Ingredients

• 2 cups cooked Jollof rice (gluten
• free)
• 6 large eggs
• 1/4 cup Suya spice blend (nutritional yeast, garlic powder, onion powder, ground cumin, smoked paprika, salt, and black pepper)
• 1/2 cup diced red bell pepper
• 1/2 cup chopped tomatoes
• 1/4 cup sliced green onions
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons olive oil

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the Suya spice blend to taste and cook for 1 2 minutes, stirring constantly to prevent burning.
3. Crack the eggs into a mixing bowl and whisk with a fork or whisk until well combined.
4. Pour the whisked eggs into the skillet with the Suya spices, stirring gently to combine.
5. Cook the scrambled eggs on low medium heat, stirring occasionally, until they are cooked through but still soft.
6. Add the diced red bell pepper and chopped tomatoes to the skillet and cook for an additional 2 minutes.
7. Gently fold in the cooked Jollof rice and green onions, cooking for another 2 3 minutes to heat the rice thoroughly.
8. Sprinkle crumbled feta cheese over the top of the dish (optional) and serve immediately.

Chef’s Insight

The key to this dish is balancing the rich flavors of the Suya spice blend with the subtle, aromatic essence of Jollof rice. Be sure to cook the eggs gently and stir them frequently to maintain their creamy texture.

Notes

Adjust the spice blend according to personal preference for heat and flavor intensity.