Yam and Egg Sauce RECIPE

Yam and Egg Sauce RECIPE

Ingredients:

• Yam (amount depending on how many you’re serving)
• Eggs (4-6)
• Tomatoes (2 medium, chopped)
• Onion (1 small, chopped)
• Scotch bonnet pepper (1-2, chopped) (optional, adjust for spice level)
• Bell pepper (red, 1 diced) (optional)
• Vegetable oil (⅓ cup)
• Salt (to taste)
• Seasoning cube (1)
• Curry powder (½ tsp)
• Thyme (½ tsp)

Instructions:

1. Boil the yams: Wash and peel the yams. Cut them into desired serving sizes and boil them in salted water until tender (check with a fork). Drain and set aside.
2. Make the egg sauce: In a frying pan over medium heat, add vegetable oil. Once hot, add the chopped onions and peppers (scotch bonnet and bell pepper, if using). Sauté for 2-3 minutes until softened.
3. Add the chopped tomatoes and cook for another 5 minutes, or until the oil floats on top of the sauce. Season with salt, thyme, curry powder, and half of your crumbled seasoning cube.
4. Scramble the eggs: In a separate bowl, whisk the eggs with a pinch of salt.
5. Combine: Pour the whisked eggs into the pan with the tomato sauce. Let it sit for a minute to allow the eggs to set slightly before scrambling them into the sauce.
6. Serve: Enjoy your scrambled egg sauce with the boiled yams. You can adjust the seasoning to your taste and add other ingredients like chopped vegetables or cooked meats (optional).

Tips:

• For a richer sauce, you can add a tablespoon of butter or olive oil with the vegetable oil.
• Want a smoother sauce? Blend the chopped tomatoes before adding them to the pan.
• Like it spicy? Add some chopped habanero pepper for an extra kick.