Fried Yam with Nigerian Egg Sauce
Golden fried yam with soft, spicy tomato and pepper scrambled eggs, the Nigerian breakfast that fills you up properly.
- Time50 min
- LevelEasy
- Costabout £1.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 787kcal
- 51gcarbs
- 10.6gof which sugars
- 58.2gfat
- 17.3gsaturates
- 16.5gprotein
- 8.1gfibre
- 1.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the yam in a pan, cover with cold water, add half the salt and bring to the boil. Cook for 8 to 10 minutes until just tender but still holding its shape. Drain well and leave to steam dry for 5 minutes.
9 min - 2
Meanwhile, heat the tablespoon of oil in a wide frying pan over a medium heat. Fry the onion and red pepper for 5 minutes until soft.
- 3
Add the tomatoes, chilli, thyme and the rest of the salt. Cook for 8 to 10 minutes, stirring, until it forms a thick, jammy sauce with no watery liquid.
9 min - 4
Turn the heat to low. Pour in the beaten eggs and stir gently for 2 to 3 minutes until just set but still soft and creamy.
- 5
Heat the 200 ml oil in a large frying pan over a medium high heat. Fry the yam in batches for 3 to 4 minutes on each side until golden with crisp edges. Drain on kitchen paper.
7 min - 6
Serve the hot fried yam with the egg sauce spooned alongside.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
