Hey lovelies ❤️
It's your favorite girl @debbie-ese 😍
Welcome to my blog 🤗
About three days ago, I was short of idea on what to prepare for dinner - so I sat down on the stool in the kitchen for some minutes scanning through the cabinets for some inspiration. I was quite uninspired about what to prepare and my baby boy will wake up any moment and the first thing he will say is "Mummy Food". So, I had to be intentional with my scanning and at last I spotted some tubers of yam in one corner of the kitchen. I went to the fridge, I still have fresh scotch bonnet, a couple of tomatoes, onions and carrots and of course some eggs. That was how I decided to prepare yam with egg sauce. Not only was I able to get an idea for breakfast after a short uninspiring moment but it is also a meal that can be prepared quickly.
Talking about quick to prepare - it reminds me of those days when we were growing up that my mum was unable to wake up early to get us ready for school. Even if it is few minutes to the time we were supposed to leave the house she will quickly peel yams and cut them into small cubes as she mime to her favorite gospel song. Before you say Jack Robinson the yam is as soft as a baby's cheek. The egg sauce will be ready as well before you know it. The act of cutting the yam into small cubes or tiny slices is an hack that works for ages.
So, walk with me as I show you how I made my yam with egg sauce with some carrot for a crunchy feel. (winks)
Ingredients
1 meduim sized tuber of yam
3 eggs
1 scotch bonnet
2 tomatoes
1 onion
2 carrots (meduim size)
1 seasoning cube
Vegetable oil
Salt
Step by Step
We'd start by preparing the yam.
Cut the yam into round slices and peel.
After peeling, rinse in plenty of water to get rid of dirts and place in a pot.
Add enough water into the pot that will be sufficient to cook the yam.
Boil until it is soft.
Remove the excess water and set aside.
Now that the yam is ready, let's begin the process of making our egg sauce.
Wash your scotch bonnet, tomatoes and onions. Slice them into your desired sizes.
Wash the carrot and use a grater to slice into a fine shape.
Crack your eggs into a bowl and whisk into a fine texture. Set aside.
Place your frying pan on meduim heat and add some vegetable oil.
Add the sliced onions first and saute for about a minute.
Next, add the tomatoes and let is cook for about 8 minutes
Then add the scotch bonnet and give it a good mix.
Add the seasoning cubes and salt
Finally, add the sliced carrots. We wouldn't want the carrots to be too soft so it won't stay too long on the heat.
Add the whisked eggs into the frying pan. Allow the egg to sit down properly before you give it a stir.
Stir and stir until it is fully done.
Serve the yam as it is sizzling hot with the egg sauce side by side and enjoy.
Next time you are a little bit uninspired about what to prepare for breakfast and you spot tubers of yam and some eggs in your kitchen, you can also prepare this sumptuous classic meal.
