Recipe: Yam with egg and tomato sauce

Yam with egg and tomato sauce. #CREATORONTHERISE #eggsauce #tomatosauce This video is about egg and tomato sauce. Cooking this tomato sauce was pretty easy yet the outcome was just. Egg and vegetable sauce for rice and Boiled yam served with green vegetables in tomatoes sauce is a delicacy for my family.

Egg sauce makes it easy to enjoy yam. This is how to make a delicious sauce for yam. In this case, however, we are going to be making a delicious sauce by combining eggs and several other ingredients. You can cook Yam with egg and tomato sauce using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Yam with egg and tomato sauce

1. of Yam.
2. of Tomatoes.
3. of Raw eggs.
4. of Pepper.
5. of Onions.
6. of Salt.
7. of Maggi.
8. of Vegtable oil..

Egg Sauce is made with eggs, tomatoes, peppers, onions, vegetable oil and a pinch of. Bring on this Yummy Homemade Tomato Sauce with Yam !!! One of the easiest ways I enjoy eating yam is by pairing it with some deliciously made tomato and egg sauce. Boil yams or potatoes, then mashed smoothly with a fork; or.

Yam with egg and tomato sauce step by step

1. Peel and slice the yam to your favorite shape and wash and boil till its soft.
2. Then u remove the water and keep it aside.
3. Put a frying pan on the fire.
4. Add ur vegetable oil.
5. Add already sliced tomatoes into the oil an DC onion and fry till its okk.
6. Then add ur ingredients salt, Maggie, Pepper, mix very well then add ur raw eggs and serve with the yam.

Instead on the pan I baked it in the toaster oven (ran out of gas lol) I cooked all the ingredients first in the oven (excluding the egg). This Chinese tomato egg stir-fry is something you'll find on many Chinese home dinner tables. I also made this tomato egg stir-fry countless times in college when I got home late from class or practice, and I wanted Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. Serve over pasta or zucchini noodles.

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