- Yam12 PiecesChopped
- Egg6 Large Pieces
- Tomato4 PiecesSmall to Medium
- Habanero Pepper8 PiecesFresh Red Pepper
- Onion1 Pieces
- Tomato Paste1 Tablespoons
- Curry Powder1/2 Teaspoons
- Garlic Powder1/2 Teaspoons
- White Pepper1/4 Teaspoons
- Onion Powder1/2 Teaspoons
- Salt And Chicken Bouillon / Seasoning CubeTo taste
- Paprika1/4 TeaspoonsGround Pepper. A couple of pinches. Substitute with chilli powder
- Vegetable Oil1/4 cup for the stew + 1/8 cup or a few tablespoons to fry the eggs
Taking the classic Nigerian yam and egg breakfast a delicious step further 🙂
For plain egg sauce or stewed eggs recipe, check out this Egg Sauce recipe
How to make Stewed Yam and Eggs
1. Peel, chop and wash the yams. Add water to a pot, add salt to taste and boil the yam until done. Set the cooked yam aside.
2. While the yam is boiling, chop the onions, blend the tomatoes and pepper together (preferably a rough blend but you can do a smooth blend).
3. Add vegetable oil to a pot, heat up, add in the onions. Let it fry for about 3 to 4 minutes or until fragrant. Don’t fry on high heat so it won’t burn.
4. Add in the tomato paste, stir well and let it cook for about 1 minute then add the blended tomatoes and peppers.
5. Stir and let it cook for about 4 minutes then season with salt and seasoning cube to taste, curry powder, garlic powder, onion powder, white pepper and paprika (ground pepper).
6. Let it cook for about 15 minutes or until the tomatoes don’t taste raw and the sauce is done. Taste for salt in between cook time, adjust taste and be sure to supplement with a little water if the stew starts to dry up. I used water from the cooked yam to supplement on liquid in the stew, so don’t throw away all the water from your cooked yam. About 1/4 cup should suffice.
7. While the stew is cooking, break the eggs in a bowl, beat, season with a little salt and pepper.
8. Add a few tablespoons of vegetable oil to a pan, heat up, add in the eggs.
9. Watch it, as soon as the eggs starts to fry and you start seeing the white solids, pour in a little of your cooked stew into the eggs. Stir and keep pouring in more stew(You need a total of about 1/4 cup of your cooked stew, poured in bits until you have exhausted the 1/4 cup), keep stirring and frying until the eggs have taken on a red stewed colour and they look “stewed”. If you want more stew in the eggs, add in a bit more (just small, reserve the majority for the cooked yam). Keep stirring and breaking up the eggs as you fry until the eggs are done and look nicely stewed.
***Alternatively, you can pour in the whole 1/4 cup at once in your eggs and keep stirring and breaking up the eggs until they are done. But I find that pouring in the stew a little at a time as the egg fries, makes the eggs completely soak in the stew.
10. Put back your cooked yam on the burner (be sure to drain any remaining water off the yam, leaving only very little to “wet the pot”), pour the remaining stew into the yam, stir thoroughly until yam and stew are well combined. Be careful while stirring so the yam doesn’t get mashed in the process.
11. Cook on medium to low heat for about 2 minutes (or until the yam becomes hot and starts to steam), then add in the stewed eggs. Mix all together and cook for about 1 to 2 minutes maximum. You can pour in half the eggs and reserve the other half to serve.
Done. Your Stewed Yam and Eggs is ready to serve. Serve with fresh juice.
This was made from scratch but if you have some left over stew in your fridge, you don't have to start from scratch. Just go through the process of boiling your yams as usual. Then proceed from step 8.