Yam and Spicy Egg Sauce
Photo: Bukky658, CC BY-SA 4.0
Yam and egg sauce is a Nigerian staple that works at breakfast, lunch or dinner. The sauce is quick: tomatoes, onions and fiery ata rodo chiles are fried down until soft, then whisked eggs are stirred in and set in about two minutes. The real choice is the yam. Boil it for a soft, plain partner, or fry thin pieces until golden for crisp edges against the hot, savory eggs.
Instructions
Cut the peeled yam into pieces. Boiling calls for thicker pieces, while frying works better with thinner, lighter cuts.
To boil, simmer the yam in salted water until a knife slides in easily. To fry, salt the yam and fry it in groundnut oil until golden brown.
Heat a little oil in a saucepan. Add the diced tomatoes, chiles and onions, and fry for about 5 minutes until they have softened.
Season the sauce with salt and your choice of seasoning, tasting as you go.
Crack the eggs into a clean bowl and whisk until smooth. Pour them into the pan over the sauce.
Cook for about 2 minutes, stirring, until the egg is set. Serve the sauce hot alongside the yam.
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