Yam and Egg Sauce
Photo: Iwuala Lucy, CC BY-SA 4.0
Yam and egg sauce is a quick morning dish of boiled yam served with eggs scrambled in a tomato and pepper puree. The vegetables are blended before they meet the egg, so the sauce cooks up evenly colored and moist rather than chunky. The yam is plain and starchy, which suits the savory, peppery egg well. It takes only a few pantry ingredients and one pan.
Instructions
Peel the yam and cut it into slices. Put the slices in a pot of water and boil them until a knife slides in easily, then drain well.
Blend the tomatoes and peppers together into a loose puree. Pour the puree into a bowl, add the egg and a pinch of salt, and whisk until the mixture is evenly combined.
Heat a pan over high heat and add a little groundnut oil. Pour in the egg mixture and cook it, stirring now and then, until the egg has set and the excess liquid has cooked off.
Serve the cooked egg sauce alongside the boiled yam while both are still warm.
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