Serves 4
30 min
Nigerian-Style Spicy Eggs & Yams
Recipe GLPR0290fb58e87eac
A vibrant, wholesome dish featuring tender roasted yams paired with fluffy scrambled eggs cooked with sautéed tomatoes, onions, and bell peppers, seasoned with cayenne heat and savory bouillon. This plant-forward meal comes together quickly and delivers authentic Nigerian comfort food flavors.
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Ingredients
2 pounds white yams
3 tablespoons vegetable oil
5 large eggs
2 small tomatoes, diced
1 small small yellow onion, sliced
½ red bell pepper, diced
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
1 teaspoon vegetable bouillon powder
Directions
Peel the white yams and cut them into ½-inch cubes. Toss with 1½ tablespoons of vegetable oil and a pinch of salt on a baking sheet. Roast at 400°F for 15–18 minutes, stirring halfway through, until golden and tender.
While the yams roast, crack the eggs into a bowl and whisk until well combined. Set aside.
Heat the remaining 1½ tablespoons of vegetable oil in a large skillet over medium heat. Add the sliced onion and diced red bell pepper, stirring occasionally for 3–4 minutes until softened.
Add the diced tomatoes to the skillet and cook for 2–3 minutes, stirring gently, until they begin to soften and release their juices.
Sprinkle the vegetable bouillon powder and cayenne pepper over the vegetables, stirring well to distribute evenly. Cook for 30 seconds until fragrant.
Pour the whisked eggs into the skillet and season with salt. Stir gently and continuously for 4–6 minutes until the eggs reach an internal temperature of 160°F and are fully set with no runny portions remaining.
Divide the roasted yams among four plates and top each portion with the spiced egg mixture. Serve hot and adjust seasoning to taste.
