Egg sauce—or fried eggs—is a common dish from Nigeria. This easy-to-make recipe includes scrambled eggs cooked with vegetables and spices and served with nutritious boiled yams.
Start to finish: 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.
Eating a simple meal during Lent helps us reflect on the hunger that many people face worldwide. Make a Lenten donation to help ensure all the members of our global family have access to enough nutritious food.
