Egg Sauce with Boiled Yams — Nigeria

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Time: Approximately 30 minutes

Servings: 4-6

Ingredients:

4 large yams or sweet potatoes, peeled and sliced into 1-inch rounds

1 teaspoon salt, plus 1/2 teaspoon salt for the eggs

4-6 eggs

1-2 tablespoons vegetable oil

1-2 small scotch bonnet or habanero peppers, finely chopped

1 red bell pepper, diced

2 medium sized tomatoes, diced

1 small onion, finely chopped

1/2 tablespoon vegetable bouillon

1/2 teaspoon curry

1/2 teaspoon thyme

Rinse the yam or sweet potato slices and place them in a large pot. Fill with enough water to cover them and add 1 teaspoon salt. Boil on medium-high until tender, about 20-25 minutes. Remove from heat and drain.

Crack the eggs into a bowl and whisk until well combined. Stir in 1/4 teaspoon salt and set aside. Heat vegetable oil in a frying pan on a medium-low heat, about 2-3 minutes. Add the chopped peppers, tomatoes and onion and sauté for about 4-5 minutes. Add 1/4 teaspoon salt, vegetable bouillon, curry and thyme. Stir to mix spices into the vegetables. Add whisked eggs to the pan and let cook for about one minute. Stir to scramble the eggs. Serve immediately with boiled yams.