Yam and Egg Sauce
Yam and egg sauce is a dish eaten mostly as breakfast
- Prep
- 13 min
- Cook
- 50 min
- Total
- 1 hr 3 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Frying pan
Equipment
Pot
Equipment
Cooking spoon
Equipment
Bowl
Equipment
Knife
Equipment
Blender
Procedure
Peel and slice the yam. Boil yam in water until soft, then drain.
Procedure
Blend the tomatoes and peppers together. Whisk together with the egg and a pinch of salt.
Procedure
Cook the egg mixture in a hot pan with a little oil.
Procedure
Serve the eggs with the yam.
Photo: Iwuala Lucy · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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