Kosua ne Meko (Eggs With Pepper Relish) Recipe (2024)

I had a little trouble assembling this as described without tearing or otherwise damaging the HB eggs, so I improvised in the most obvious way. I cut each egg in half a la deviled eggs, and removed the yolks. Then I mixed the tomato/chili paste and the egg yolks together, tasted, adjusted seasoning, then used the mix to stuff the half-eggs. Voila! You might not find these on the streets of Accra, but they were easy, artfully presentable, very flavorful, and much enjoyed by my guests.

For those asking: Google “Ghana’s Kosua Ne Meko” — there’s an easily located YouTube video that demonstrates the salting technique.

I made these last night and we all loved them. I always try to follow a recipe the first time I make it--and I did--but I have a little hack:I cut a very thin slice off the bottom, THEN I stuffed it in the corner of the slit. This did two things 1) kept the eggs from rolling around on the plate and 2) held the egg open so it was easier to stuff.(We had a few left over, and ate them for breakfast! I am hosting a brunch in a few weeks, and I think these will be on the menu.)

Isn't a Scotch bonnet pepper REALLY hot? Can I use a different pepper instead?

what is the method for pre-salting them? How long? how much and what kind of salt? this looks great!

Love this new recipe and look forward to making it as soon as I obtain a fresh chile to mix in with the fresh tomatoes and flavorings. I think it would be great to prepare a double batch of the relish, keep it in the fridge along with hardboiled eggs, and then just make up the finished eggs as desired for meals or snacks over several days. Am also thinking about wrapping individual finished eggs to place as a treat in lunch boxes -- what a game changer!

Have eaten these many times while traveling in Ghana, often while sitting on a tro tro (mini bus) waiting for all the seats to fill. I have also made this dish multiple times for picnics and use proportions very similar to this recipe. To the commenters confused by the directions, use some common sense. Cook the eggs enough the yolks don't run when cut in half, this is meant to be a finger food. Add small amounts of onion and pepper to start with, and adjust to your preferences accordingly.

“Scrubbed” ginger? Meaning it’s not meant to be peeled?

Sadly, these were not a hit for us. I followed the instructions to a T using my mortar and pestle and the tomato relish turned out kind of watery and unexciting. The proportion of egg to relish overwhelmed the relish. I really, really wanted to love these but next time I’d probably chop up the egg and mix with the relish - egg salad style - to really meld the flavors.

The salt dredging looks like a cool extra step (many videos on YouTube) but don't let it stop you from making this simple and absolutely delicious dish. The fruity flavor of the pepper against the sweetness of a ripe tomato with the sharpness of the onion, garlic and ginger... fabulous. So happy to have met this dish, plan to make it a regular part of my rotation.

The use of sweet bell pepper can get you close. Green is good for jalapeño.Since the habanero has a sweet, fruity element, try some red or orange bell peppers.The bell peppers are much thicker, so it’s better to mince them finely.

Dried isn't the same as fresh but some brands of Aleppo pepper are very fruity without much heat. Ziyad is available near me and a heat-sensitive friend finds it tasty. I also think Valentina brand chili spice is milder than Tajin and more fruity with lots less salt.

super easy to make but 100% struggled with the egg assembly not opening the egg completely - recommend only cutting a slit not going end to end

So excited to see these! Of the many fond memories I have of Ghana (as visitor and guest), many are of the friendships/hospitality, and many of them are of the street food -- at truck/bus stops along the rural highways and on different blocks in each neighborhood. Each food had a different time of day -- scrambled eggs in the evening, boiled eggs all day, sweet grilled red plantains at night. The ginger is, as noted, an unusual addition, but why not? Scotch bonnets are certainly hot enough.

Perfect recipe for what I have in the garden right now. I’m also fond of tomato and eggs for breakfast so this is going to stay in my repertoire. I used a jalapeño instead of scotch bonnet. Yum!

This is delicious and so pretty to offer as an appetizer. I didn't have a scotch bonnet chili on hand, so I diced up some spicy kimchi to mix in instead. I did have some trouble keeping the eggs from completely splitting open when I stuffed them Next time I'll try a smaller slit, or just top the egg halves with the filling.

Amazing! Can‘t recall to ever have eaten so many eggs in such a short time - this relish is addictive…

I used a habanero. Here's the thing about these kinds of "hot" peppers. They are far more flavorful than they are HOT. I would encourage anyone who's never experimented with these peppers to give them a try.

Sub’d hard-boiled with a 7 minute soft-boil & marinated the onions in apple cider vinegar, brown sugar & soy sauce to pickle them slightly- subbed the Scotch Bonnet with Cayenne - served 2 side by side in a shallow saucer alongside the “Slow Cooker Hot Honey Chicken Sandwich” also found in the NYT Cooking App. Perfect combo for a flavorful lunch -served both with an endive & fresh peach salad dressed in 12-barrel aged balsamic vinegar. Suggest topping eggs w/ a little feta instead of salt dredge

I made these today exactly as written. Yes, it was spicy. Yes, it was amazing. My wife ate three eggs, and immediately asked me to make them again tomorrow. My favorite part was the habenero - they are fruity and full of heat. I can't think of a better chile pepper. 10/10

These were incredible. I think using a food processor, as I did, liquified the ingredients a bit too much, and a less-than-perfectly ripe tomato didn't lend the sweetness or twang I think the recipe deserves. I added a tsp or so of tomato paste for some extra sweetness and to thicken the relish a bit, as well as a dash of white vinegar to add a bit more acid than my tomato could provide, and it was absolutely terrific. I'll skip it next time if I have access to a mortar and a perfect tomato.

I found the red onions too strong. They overpowered the other flavors. I might ignore tradition and use a sweeter onion. I couldn't find a scotch bonnet so I used a fresh cayenne pepper from the farmers' market and it worked just fine.

Not sure how wide around a 1 inch piece of ginger is meant to be? However, my piece clearly is about 10x what my ginger-loving mouth can handle! Wow, if I make this again I’ll have to be very judicious about the ginger!

@Maltiti - "use some common sense"? We are all just giving it our best shot. I like to add some kindness.

how do they dredge them in salt the day before?

what is the method for pre-salting them? How long? how much and what kind of salt? this looks great!

“Scrubbed” ginger? Meaning it’s not meant to be peeled?

Delicious and funI used one Serrano chili. And just halved the eggs and topped them with the sauce so they would be easier to eat

super easy to make but 100% struggled with the egg assembly not opening the egg completely - recommend only cutting a slit not going end to end

When I read the article about this recipe, I was excited to make it -- but was disappointed when I saw the raw garlic in the ingredients. Neither my husband nor I can eat raw garlic, and even roasted and frozen garlic can be a problem. I was surprised (and pleased) to find that the original recipe does not call for garlic at all: "A classic raw pepper has tomatoes, red onions, a chile and a little salt. This version, similar to Ms. Gilbert’s, adds ginger and garlic to those ingredients."