This dish is an easy, anytime natural evolution of ọbẹ̀ onírù, known as designer stew, a cheeky reference to the luxury product available to those who can afford it. Once you’ve made the base, you can play around with additions like tinned sardines, halved baby eggplants or cubed large ones, or in this case peeled whole hard-boiled eggs. The eggs can be added or cracked shakshuka-style directly into the pan to cook until as runny or soft as you like. A steamed starch or thick-cut slices of soft agẹ́gẹ́ style bread are typical accompanying sides.
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