Egg Sauce

Dice tomatoes, green pepper, green beans and onions and keep aside.

In a medium saucepan, heat cup of vegetable oil for 20 seconds.

Reduce the heat to medium and start frying onions and garlic for 30 seconds.

Add the diced tomatoes, green beans and peppers and stir to combine with the onions

Don’t add green peppers yet because they are tender; cover the pan and leave the content to cook for 10 minutes.

After 10 minutes, add green peppers and stir to combine. Season the sauce with one seasoning cube, thyme, curry and ginger and still stir.

Taste for salt and add if needed, stir the sauce constantly so that it doesn’t burn.

Leave it to cooks for 5 minutes

Once all the ingredients are well mixed and the tomato is well cooked, whisk egg and pour into the content in circular motion to spread evenly.

Let the egg set for 2 minutes while on a medium heat before you stir, you want the egg to form lumps in the sauce instead of looking mushy and flat.

Stir the tomato egg sauce and try breaking some of the egg chunks, take it off from heat and serve with any staple food of your choice

Steps on how to make egg sauce:

Slice yam into 1 inch size and peel the skin off.

Rinse in clean water till water runs clear and no residue in water.

Put yam in a pan, add enough water to cover it, add salt and place on a medium heat and cook till soft. Test with a fork, if it goes through, then the yam should be soft enough.

Drain water from yam if you want.