Spicy Baked Eggs with Neema Scotch Bonnet & Ginger Chilli Paste

From breakfast, brunch to dinner, you can use our paste to spice up your meals  with beautiful African flavours. Here's a quick egg recipe made with our Scotch Bonnet & Ginger chilli paste.


  • 2 Large eggs
  • A handful of fresh kale 
  • Cherry tomatoes (A mix of red and yellow)
  • Tomato paste (about 2 tablespoons)
  • 1 tsp of Neema Scotch Bonnet & Ginger Chilli Paste
  • Coconut oil 


  1.  Heat small frying with a little oil (coconut oil works nicely)
  2.  Add Kale and sautee for around 1 minute on low heat until softened (not crispy). Tip: Add a little water to help generate some steam.
  3. Add cherry tomatoes (halved) and let it simmer until soft.
  4. Mix tomato paste and Neema African Scotch Bonnet & Ginger Chilli Paste then add to the mix
  5. Create 2 wells, then crack in the 2 eggs and allow to sizzle away for around 3 minutes or until the whites start to cook. If you want to cook the tops of the eggs a little more than cover with a saucepan lid for a minute or 2 (keep an eye on it whilst it cooks to ensure you don't overcook the yolks)
  6. Serve directly from the pan or dip in some pieces of toast.




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