Boiled Yam with Egg Sauce

Boiled Yam with Egg Sauce is a simple, satisfying Nigerian comfort meal. It combines soft, energy-rich yam with flavorful egg sauce made from fresh tomatoes, peppers, and spices. Perfect for breakfast, lunch, or dinner.

Ingredients (Serves 2–3)

For the Boiled Yam:

• 1 medium tuber white yam (800g–1kg), peeled and sliced
• ½ teaspoon salt
• Water (enough to cover yam)

For the Egg Sauce:

• 4 large eggs
• 2 medium fresh tomatoes, chopped
• 1 small onion, chopped
• 1 small red bell pepper, chopped
• 2 tablespoons vegetable oil
• ½ teaspoon curry powder
• ½ teaspoon thyme
• 1 small seasoning cube (optional)
• Salt to taste
• Fresh scent leaves or spring onions (optional)

Method

1. Peel yam and cut into medium slices. Rinse and place in a pot.
2. Add water to cover the yam and add salt. Boil for 15–20 minutes until soft but firm.
3. Drain the water and set yam aside.
4. Heat oil in a frying pan and sauté onions for 1–2 minutes.
5. Add tomatoes and bell pepper. Cook for 3–5 minutes until slightly thickened.
6. Add curry, thyme, seasoning cube, and salt.
7. Beat eggs in a bowl and pour into the pan. Stir gently.
8. Cook for 3–4 minutes until eggs are set but still soft.
9. Serve egg sauce over boiled yam.

Cooking Time

25–30 minutes

Nutrition Highlights

• High-energy carbohydrates
• Good source of protein
• Rich in vitamins from fresh vegetables