Recipes

Spicy Eggs with Yams

Ingredients

2 pounds white yams

3 tablespoons vegetable oil

5 large eggs

2 small tomatoes, diced

1 small yellow onion, sliced

1/2 red bell pepper, diced

1/2 teaspoon kosher salt (plus more to taste)

1/4 teaspoon cayenne pepper (more or less to taste)

1 teaspoon vegetable bouillon powder

Instructions

Peel Yams and slice them into ½-inch-thick circular discs. Rinse thoroughly in cold water.

Place the sliced yams in a large pot. Add ½ teaspoon of salt and enough water to cover the yams. Bring water to a boil and reduce to a simmer just until a knife pierces the yams with no resistance, 20 to 25 minutes. Then drain the excess water.

While yams is cooking. Whisk the eggs in a bowl with a pinch of salt.

Heat the oil in a nonstick pan over medium heat. Add the onions and saute for 3 minutes or until translucent. Add the tomatoes and cook for 2 minutes or until just softened, then stir in the bell peppers and cook for a minute. Stir in the cayenne pepper and bouillon powder and season with salt to taste.

Add eggs and cook, stirring occasionally, until you have created large soft curds of eggs and no liquid egg remains, 3 to 5 minutes.

Serve hot alongside the cooked yams.

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Egg Stew

Ingredients

Mackerel, cleaned and gutted

4-6 chopped, fresh tomatoes

1 red bell pepper sliced.

11/2 onion, chopped

Vegetable oil

3 large eggs

Cayenne pepper

Salt

Curry

Thyme

Parsley (optional)

Instructions

Add salt, seasoning, curry, thyme, chopped onions to mackerel pieces and bring to boil for 5-7 minutes.

Take fish off the heat and allow to cool, remove the bones and flake into chunks.

Place a pan on medium heat, add vegetable oil, heat for about 3 minutes and add 1 chopped onion, curry and thyme and stir fry till onion becomes translucent. Followed by chopped tomatoes and bring to boil for another 4-5 minutes. Add salt and seasoning, sliced red pepper. Stir cayenne pepper into the sauce and continue to cook till oil begins to float atop the sauce.

Add flaked fish to sauce and stir gently to avoid scattering the fish further.

Break the eggs into a bowl and whisk till well combined. (add pinch of salt) Add whisked eggs into the fish stew making sure it is covering the whole sauce.

Allow the egg to set before stirring, this should take about 2 minutes. Once the egg is set, stir so as to allow the uncooked part of the egg to cook. Take egg stew off the heat so as not to overcook and dry out.

This stew can go with Yam, Rice and Bread

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Ham and Cheese Omelette

Ingredients

1 package of cubed ham

2 ounces of cheese

4 eggs

Spices

Instructions

Crack eggs and stir until yolks have broken.  Add in ingredients.  Sautee on oven until cooked to desired level.

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