Yam with eggs

Name: Yam with eggs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Togo
Ingredients: 800 g peeled edible white yam; 6 medium eggs; 400 g chopped tomatoes; 150 g onion; 8 g garlic; 5 g peeled fresh ginger; 20 g tomato paste; 25 ml oil; 1.5 litre water for yam; 100 ml water for sauce; 4 g salt: 2 g for yam and 2 g for sauce; 1 g black pepper

🍽️ Boiled white yam with tomato sauce and fully cooked eggs.

Ingredients

800 g peeled edible white yam
6 medium eggs
400 g chopped tomatoes
150 g onion
8 g garlic
5 g peeled fresh ginger
20 g tomato paste
25 ml oil
1.5 litre water for yam
100 ml water for sauce
4 g salt: 2 g for yam and 2 g for sauce
1 g black pepper

Preparation

Cut peeled yam into even 3 cm pieces and rinse. Slice onion, chop garlic and ginger. Crack eggs in clean bowl and beat with fork.

Put yam with 1.5 litre water and 2 g salt in pan. Bring to boil then simmer 20–25 minutes until knife passes easily through centre. Drain and keep hot for immediate service.

Meanwhile heat oil in large frying pan. Cook onion 5 minutes, garlic and ginger 1 minute. Add tomatoes and paste and reduce about 12 minutes stirring.

Add 100 ml water, remaining 2 g salt and pepper. Simmer 3 minutes, add beaten eggs and stir gently 4–6 minutes. Eggs must be fully set and mixture at least 72 °C.

Divide yam and sauce onto 4 plates using clean tools. With parallel cooking: 20 minutes preparation and about 30 cooking, total 50 minutes. Extend if yam or eggs not cooked.