Breakfast
Boiled yam with egg sauce
40 min
Breakfast with IfePhoto by Masssly · CC BY-SA 4.0
Image details
Resized proportionally to 900x1200 pixels; converted to WebP at quality 87; no cropping or content edits.
Recipe
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Kemi's Weekend Kitchen
Boiled yam with egg sauce
Tender boiled yam and a tomato-and-pepper egg sauce for a familiar breakfast plate. From Zainab Cooks.
Photo by Masssly · CC BY-SA 4.0
Image details
Resized proportionally to 900x1200 pixels; converted to WebP at quality 87; no cropping or content edits.
15 minPreparation
25 minCooking
4Servings
What you’ll need
4 servings
Let’s get cooking
- 1
Peel the yam, cut into thick slices and rinse. Cover with water in a saucepan, add a little salt and boil until fork-tender, about 20 minutes.
- 2
Chop the tomatoes, pepper and onion. Beat the eggs lightly in a bowl.
- 3
Heat the oil in a frying pan and soften the onion. Add the tomato and pepper and cook for 8–10 minutes, until most of the liquid evaporates.
- 4
Pour in the eggs and gently fold them through the sauce until fully set. Season to taste.
- 5
Drain the yam and serve beside the hot egg sauce.
A little kitchen wisdom
Reducing the tomatoes before adding eggs keeps the sauce from becoming watery.
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