Yam and Egg Sauce

Name: Yam and Egg Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: West African
Ingredients: 2 lbs African white yam, cubed; 1 tsp salt; 3 tbsp vegetable oil; 1 cup red onion, diced; 2 cups plum tomatoes, diced; 1 Scotch bonnet pepper, minced; 6 large eggs, beaten

A comforting West African staple featuring tender boiled white yam served alongside a flavorful tomato and scrambled egg sauce.

40 minEasyServes 4410 cal/serving

West AfricanBreakfastStovetopVegetarianHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-Free

Ingredients

2 lbs African white yam, cubed
1 tsp salt
3 tbsp vegetable oil
1 cup red onion, diced
2 cups plum tomatoes, diced
1 Scotch bonnet pepper, minced
6 large eggs, beaten

Instructions

1

Place 2 lbs cubed African white yam in a pot, cover with water, add half of the 1 tsp salt, and cook over medium-high heat for 15 minutes until fork-tender.
2

Heat 3 tbsp vegetable oil in a skillet over medium heat, then add 1 cup diced red onion and 1 minced Scotch bonnet pepper and cook for 3 minutes.
3

Stir in 2 cups diced plum tomatoes with remaining 1 tsp salt and simmer for 8 minutes until soft and fragrant.
4

Pour in 6 beaten large eggs and gently scramble for 3 minutes until set, then serve warm over drained yam.

Questions

How long does Yam and Egg Sauce keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Yam and Egg Sauce?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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