15-minute egg, ugu and sweetcorn pot

Name: 15-minute egg, ugu and sweetcorn pot
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 portions

Firmly cooked eggs stirred through ugu leaves, sweetcorn and tomato in one pan. About fifteen minutes for a hot, protein-containing meal on a busy evening.

Prep: 5 min
Cook: 10 min
Total: 15 min
Portions: 2

Easy
Pregnancy
Postnatal
Quick and easy
High-protein
Vegetarian
Budget-friendly
Iron-containing

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredient unavailable: use shredded cabbage instead of ugu (fluted pumpkin) or spinach leaves
Lower-cost alternative: use diced carrot instead of tinned or cooked sweetcorn

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

4 eggs, beaten
200 g ugu (fluted pumpkin) or spinach leaves, washed well and shredded
150 g tinned or cooked sweetcorn, drained
2 medium tomatoes, washed and chopped
1 small onion, peeled and chopped
1 tbsp groundnut oil
salt and a little pepper, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

Step 1. Heat the oil and cook the onion for 2 minutes.
Step 2. Add the washed chopped tomato and cook for 3 minutes until soft.
Step 3. Stir in the sweetcorn and the washed shredded greens and cook for 2 minutes.
Step 4. Pour in the beaten eggs and cook, stirring, for 3–4 minutes until the egg is fully set with no runny parts.
Step 5. Season lightly and serve with a slice of bread or a small portion of boiled yam.

Allergens for your selection

Contains: Eggs

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Food safety

Wash all fruit, vegetables and leafy greens thoroughly in clean water before use.
Cook meat, chicken, fish and eggs thoroughly — no pink meat, no runny egg yolk or white.
Keep raw meat, chicken and fish away from cooked food, and use separate boards, knives and plates.
Cool leftovers quickly, refrigerate where power allows, and reheat once until piping hot throughout. If you cannot refrigerate safely, prepare only what you will eat.
Use pasteurised milk and dairy products. Do not assume that loose or locally sold milk and yoghurt are pasteurised — check the label, or boil fresh milk before use.
No meal can be described as completely risk-free. Guidance can differ — follow current Nigerian maternal-health advice or the advice of your midwife, doctor or antenatal clinic.
Cook the egg until it is completely set, with no runny or liquid parts, before serving.
This meal contains iron-containing foods, and the vitamin C-containing vegetables and fruit alongside can help with the absorption of non-haem iron. Food alone will not treat diagnosed anaemia: follow the treatment and supplementation advice given by your healthcare professional.

Allergens

Contains: Eggs

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Sources

Food-based dietary guidelines for Nigeria — Federal Ministry of Health, Nigeria and FAO, reviewed 4 September 2026
Five keys to safer food — World Health Organization, reviewed 4 September 2026
Food safety and applied nutrition — National Agency for Food and Drug Administration and Control (NAFDAC), reviewed 4 September 2026