Ugu (Pumpkin Leaves) Scrambled Eggs

Still on the use of pumpkin leaves in non traditional soup recipes.

After successfully making Ugwu and Yam Omelette, I also tried making some scrambled eggs with some added shredded pumpkin leaves. It too, turned out quite nice. I could barely taste the ugwu leaves in the eggs, but it was savoury and delicious and I had a general sense of eating healthy...!

The ugwu scrambled eggs was served with boiled yam but I reckon it would also work well served with boiled potatoes, bread or plantains. A really simple recipe using simple ingredients, and easy to make...! A must try.

Ugwu Scrambled Eggs
What you need
  • Eggs
  • Butter
  • Fresh milk (optional)
  • Salt 
  • Freshly milled black pepper
  • Finely sliced cleaned ugwu leaves
  • Pre cooked fresh Abuja Yam
What to do
  1. Melt butter in a fry pan and immediately add the ugwu leaves and crack the eggs into the pan.  
  2. Add, milk, salt and black pepper and stir all in rigorously until the eggs are cooked. 
  3. The amount of eggs you use should be in proportion with the other ingredients. You may choose to have the eggs medium or well cooked depending on your preference. 
  4. Serve with boiled yam, plantains, potatoes or bread.
Ugwu Scrambled Eggs




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