One tuber of yam enough to make slices
1 tsp salt add more if needed
2 medium tomatoes diced
1-2 scotch bonnet chopped
1 red bell pepper chopped
Cut the yam into about 1-inch pieces and peel off the skin.
Rinse in clean water until the water runs clear and there is no residue in the water.
Place the yam in a saucepan, add enough water to submerge, add salt and place over medium heat and cook until soft. Test with a fork, if it goes through then the yam should be soft enough.
Drain the water from the yam and proceed to make the egg sauce.
Break the eggs into a shallow bowl, beat until the whites and yolk are well combined, add salt and whisk to combine and set aside
Place a frying pan on medium/low heat, add vegetable oil and heat for about 2-3 minutes
Add chopped bell pepper, tomatoes and onions (this should sizzle) and cook for about 4-5 minutes or until oil floats on the sauce, add salt, spices, curry and thyme. Stir to combine ingredients with sauce and also avoid sauce sticking to pan
Add beaten eggs to the sauce and let stand for about a minute before stirring. (this may allow the egg to set a bit) Stir to scramble the egg. Serve the egg sauce immediately with boiled yam.
