Blend the tomatoes, ginger, peppers, and 1 1/2 onion and set aside
On medium heat, add the oil to a sauce pan and allow it to heat up
Slice the remaining 1/2 onion, add it to the oil, and sauté for 3 mins
Add one 6 oz can of tomato paste to the sliced onions and cook for about 5 minutes
Pour the blended mixture and allow it to cook for 35 minutes on medium heat
Add in the Maggi Shrimp, Salt (to taste), Curry Powder, and Nutmeg and allow it to cook for an additional 25 minutes
Whisk the eggs together and add them to the stew: Do not mix if you want the eggs to be chunky.
After ten minutes, add in the corned beef and turn the stove to medium-low heat
Mix the corned beef and egg together until everything is well combined
Enjoy the stew with boiled rice, yam, and/or plantains!
