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Yam and Egg Sauce

Also known as Yam and Egg Sauce (Budget Breakfast / Dinner)

Yam and Egg Sauce is a timeless Nigerian everyday meal that requires only a small piece of yam and a few eggs to feed a family completely. The boiled yam provides filling starchy substance while the quickly made tomato egg sauce provides protein and bold flavour.

Yam and Egg Sauce, Nigerian cooking

Ingredients

  • Half a big white yam tuber, peeled and cut into chunks
  • Salt for boiling FOR THE EGG SAUCE:
  • 4 big eggs
  • 3 big ripe tomatoes, chopped
  • 1 Tatashe (red bell pepper), chopped
  • 2 Atarodo (hot chilli peppers), finely chopped
  • 1 big onion, finely chopped
  • 2 cooking spoons of vegetable oil
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Boiling the Yam. Place yam chunks in a pot with cold salted water. Boil for 20 to 25 minutes until completely tender. Drain and keep warm.

  2. 02

    Frying the Tomato Base. Heat oil in a pan. Add chopped onion and fry 2 minutes. Add chopped tomatoes, Tatashe and Atarodo. Fry for 8 to 10 minutes until tomatoes are fully cooked down and sauce is thick.

  3. 03

    Adding Seasoning and Eggs. Add crushed seasoning cubes and salt. Stir well. Beat eggs and pour into the hot tomato sauce. Stir gently and continuously as the eggs set — creating large, soft curds throughout the sauce. Cook for 2 to 3 minutes until just set.

  4. 04

    Serving. Arrange boiled yam on a plate. Spoon the egg sauce generously alongside or over the yam. Serve immediately.

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