Tomato and egg sauce

I absolutely love the versatility of African yams. I’ve made a tomato and egg sauce which is very popular in Enugu and very easy to make.
Tomato and egg sauce
I absolutely love the versatility of African yams. I’ve made a tomato and egg sauce which is very popular in Enugu and very easy to make.
Steps
- 1
Yams boil on high until tender. Set aside …
- 2
Chop chili peppers very fine. Dice the rest of veggies. In the oil fry everything except the tomatoes on medium high for about 4-6 minutes and stir occasionally. The veggies should be halfway cooked.
- 3
- 4
Add the chopped tomatoes and stir it around. Let tomatoes cook on medium high for about 3 mins then turn down to medium and cook for another 4 mins.
- 5
Add tomato paste and stir until well combined. Crack eggs and mix in a bowl very well. Pour the eggs around the tomatoes. Just so they’re not in one spot. Do not mix and cover with lid. Turn heat down just a tiny bit. When you see the eggs solidifying flip it over and try not to break it up into small pieces yet. Cover and if it looks just a little bit runny just keep it covered and turn off the heat.
- 6
It will finish while covered. After about a minute this should be ready for your enjoyment! Adjust flavors as needed. One of my favs here … but I probably say that about everything I eat lol
- 7
Be blessed today and spread some love ❤️
Tips
Add a bit of water to make saucier if you like.
Keywords
Similar Recipes
More Recipes
-

Mayflower
-

Aaliv Ladoo - Garden Cress Seeds Ladoo
Surekha Dongargaonkar
-

skunkmonkey101
-

Bethica Das
-

Bethica Das
-

Nutan Shah
-

Kulsoom Bukhari
-

Maggie Conlon
-

Non-Fried Egg Yolk & Veggies Pakora
Uzma Syed
-

Pragati Hakim
-

haihoi123hmm
-

ifuchi
-

Jesse Forkum
-

haihoi123hmm
-

Bethica Das
-

Pabi Chettri
-

Egg fry, with radish leave and onion
Kulsoom Bukhari
-

haihoi123hmm
-

Sindhi Seyal Phulka (Leftover roti in garlic tomato curry)
Dolly Kachhwani
-

Renukabala
-

Renukabala
-

Juhi Prakash Sewani
-

ifuchi
-

Chane ka saag/bhaji - Bundelkhand Special
Deepa Rupani






















Comments (20)