Boiled Yam with Spicy Egg Sauce

• •1.5 lb White Yam (about 1 medium tuber, peeled and cut into 2-inch chunks)
• •1 tsp Salt (plus more for boiling yam, to taste)
• •6 piece Large Eggs (whisked)
• •1 cup Vegetable Oil
• •1 piece Red Onion (medium, finely chopped)
• •1 piece Red Bell Pepper (medium, deseeded and diced)
• •1 piece Scotch Bonnet or Habanero Pepper (small, minced (optional, for heat))
• •2 piece Roma Tomatoes (medium, finely diced)
• •1 tbsp Tomato Paste
• •1 piece Seasoning Cube or Powder (e.g., Knorr or Maggi, crushed (optional))
• •1 tsp Black Pepper
• •1 cup Fresh Spinach (chopped (optional, for color and nutrition))

Instructions

1. 1

   **Prepare the Yam:** Place the peeled and cut yam chunks in a large pot. Add enough cold water to cover the yam by about an inch. Add 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the yam is fork-tender. Drain well and set aside.

2. 2

   **Sauté Aromatics:** While the yam is cooking, heat the vegetable oil in a large skillet or frying pan over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened and translucent.

3. 3

   **Build the Sauce Base:** Add the diced red bell pepper and minced Scotch bonnet (if using) to the skillet. Cook for another 3 minutes until slightly softened. Stir in the diced Roma tomatoes and tomato paste. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.

4. 4

   **Season and Add Eggs:** Stir in the remaining 1 teaspoon of salt, black pepper, and the crushed seasoning cube (if using). Pour in the whisked eggs. Let the eggs set for about 30 seconds before gently scrambling and stirring them into the sauce. Cook for 2-3 minutes, stirring constantly, until the eggs are cooked through but still moist.

5. 5

   **Finish the Sauce:** If using, stir in the chopped fresh spinach and cook for just 1 minute until wilted. Taste and adjust seasoning as needed.

6. 6

   **Serve:** Arrange the hot boiled yam chunks on serving plates and generously spoon the spicy egg sauce over them. Serve immediately and enjoy!

Chef's Tips

• 💡To ensure your yam is perfectly cooked, it should be soft enough to easily pierce with a fork but not mushy. Different yam varieties may cook at slightly different rates.
• 💡Adjust the amount of Scotch bonnet pepper to your desired spice level, or omit it entirely for a milder sauce.
• 💡For extra flavor, you can add a pinch of dried thyme or curry powder to the sauce along with the other seasonings.