Sure, Cucumbers Belong in Your Omelet—This Recipe Proves It

Once I consider Nigerian-style omelets, I do not image the fragile, folded affairs of French cooking—those with creamy, custardy facilities that demand precision and approach. Ours are way more relaxed and beneficiant, much less about perfection and extra about taste, texture, and nourishment. In Nigeria, an omelet is commonly known as “fried egg,” and that is precisely what it’s: Eggs overwhelmed with salt, perhaps dry pepper like cayenne, generally curry powder or thyme, and poured straight right into a pan of scorching onions, tomatoes, and peppers. No rolling, no folding, no razor-thin margin for error. The consequence would possibly appear like a basic omelet that by no means obtained folded over, or it’d tumble into scrambled, well-defined curds. Both method, it is so scrumptious.

Fried eggs are as a lot house meals as they’re road meals in Nigeria, cooked in massive pans at roadside stalls the place the scent of onions and sizzling peppers fills the air. They are often breakfast, lunch, or a late-night snack, tucked between slices of candy and tender agege bread, laid over boiled yams, alongside candy fried plantains, or served over a fast bowl of on the spot noodles. They’re informal and versatile, however at all times comforting.

Years in the past, whereas visiting household in New York, my Uncle Tony launched me to a much less frequent Nigerian variant: cucumber-fried eggs. The cucumber softened within the pan, however stored its brightness—recent, vegetal, just a bit candy. It was acquainted and stunning on the identical time. That dish caught with me, and over time I’ve made it my very own. I generally end with Thai basil, which brings a mild licorice notice that performs fantastically with cucumber and bell pepper. Italian basil works too, and even dill when you’ve got it.

One of many issues I like most about Nigerian omelets is how adaptable they’re. If you wish to bulk them up, fold in tinned sardines, smoked mackerel, or corned beef—elements which are pantry staples in lots of Nigerian houses. You may add them whereas sautéing the greens or whisk them straight into the eggs. Both method, the omelet welcomes them, the best way it welcomes you, not fussing over good presentation. If the omelet breaks whereas flipping, it does not matter. The enjoyment is within the consuming, not the picture. So don’t fret about whether or not your omelet comes out complete or in items. Simply be sure that it tastes good. Serve it with bread, bagels, yams, or no matter feels proper.

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