Yam and Egg Sauce RECIPE


Yam and Egg Sauce RECIPE


  • 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)


  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).


  • 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.