Yam and Egg Sauce ✅ Ingredients: For the boiled yam: 1 medium-sized tuber of yam Water Salt (optional) For the egg sauce: 4–5 eggs 2–3 medium tomatoes (diced) 1–2 scotch bonnet peppers (ata rodo), chopped 1 medium onion (sliced) 1 bell pepper (optional for extra color/flavor) 1/4 cup vegetable oil 1 seasoning cube Salt to taste Sardine, corned beef, or smoked fish (optional, for richer taste) 🔪 Preparation Steps: 🍠 1. Boil the Yam Peel the yam, cut into thick round slices or cubes, and rinse. Place in a pot, add enough water to cover, and a pinch of salt (optional). Boil until tender (about 15–20 minutes). Drain and set aside. 🍳 2. Prepare the Egg Sauce Break the eggs into a bowl, add a pinch of salt, beat, and set aside. Heat oil in a frying pan. Add sliced onions and sauté until translucent. Add chopped tomatoes and pepper. Fry until the oil starts to separate (about 7–10 minutes), stirring occasionally. Add seasoning cube and salt to taste. Stir well. If using sardine, corned beef, or smoked fish, add now and allow to simmer for 2–3 minutes. Pour in the beaten eggs and let it set a bit before stirring gently. Allow it to cook fully without over-stirring (so you get nice chunks). Once eggs are set and mixed well with the sauce, remove from heat. ✅ Serve Plate the soft-boiled yam and top with the hot egg sauce. 🔥 Optional Additions: Add spinach or scent leaf for a fresh twist. Add diced green pepper for color and aroma.