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Yam and Egg Sauce Recipe

Updated: Apr 18

Yam and Egg Sauce is a popular dish in West African cuisine, particularly in Nigeria. It is a hearty and satisfying meal that is often served for breakfast, lunch, or dinner. The dish consists of boiled yam, which is a starchy root vegetable, and a sauce made from eggs, tomatoes, onions, and spices. This recipe serves four people and takes approximately 45 minutes to prepare.


  • 1 large yam (approximately 1.5 pounds)

  • 6 large eggs

  • 2 medium tomatoes, diced

  • 1 medium onion, diced

  • 2 garlic cloves, minced

  • 1 tablespoon tomato paste

  • 2 tablespoons vegetable oil

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cumin

  • Salt and pepper, to taste

  • Fresh parsley, for garnish

Kitchen Equipment:

  • Large pot for boiling yam

  • Large skillet or wok for making sauce

  • Wooden spoon or spatula for stirring

  • Cutting board and knife for chopping vegetables

  • Garlic press (optional)

Amazon Links for Ingredients:


  1. Peel the yam and cut it into bite-sized pieces. Place the yam in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the yam is tender.

  2. While the yam is cooking, prepare the sauce. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the diced onion and sauté for 3-4 minutes, or until the onion is translucent.

  3. Add the minced garlic and diced tomatoes to the skillet and stir to combine. Cook for another 2-3 minutes, or until the tomatoes have softened.

  4. Add the tomato paste, smoked paprika, and cumin to the skillet and stir to combine. Cook for another minute or two, or until the spices are fragrant

  5. Crack the eggs into the skillet and stir to combine with the tomato mixture. Season with salt and pepper to taste.

  6. Continue stirring the mixture until the eggs are fully cooked, about 5-7 minutes. Be sure to break up any large pieces of egg with your spoon or spatula.

  7. Once the yam is tender, drain the water and transfer the yam to a serving dish. Spoon the egg sauce over the yam.

  8. Garnish with fresh parsley and serve immediately.

Calorie Intake: This recipe contains approximately 400 calories per serving, assuming four servings.

Allergy Concerns: This recipe contains eggs and may not be suitable for those with an egg allergy. Additionally, some people may be allergic to tomatoes or onions. If you have any allergies, be sure to check the ingredients carefully and consult with a medical professional if necessary.

Spicy Level: This recipe is not particularly spicy, but you can adjust the heat level to your liking by adding more or less smoked paprika or cumin.

Healthy Alternatives: To make this recipe healthier, you could use olive oil instead of vegetable oil, or skip the tomato paste to reduce the amount of added sugar. Additionally, you could serve the egg sauce over steamed vegetables or a bed of greens instead of yam.

Enjoy your delicious and hearty Yam and Egg Sauce!

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