Easy Yam and Egg Sauce Recipe with Veggies
I made this easy yam and egg Sauce recipe with veggies one afternoon, and I’d really love you to try it too, reason I’m sharing it here today.
If you grew up in a Nigerian home, there’s a good chance yam and egg sauce has made more than a few appearances on your breakfast or dinner table.
It’s affordable, quick to make, and never goes out of style. I honestly can’t count how many times this meal saved the day when I needed something good but didn’t have the energy for a complicated recipe like baking fish roll.
Over the years, I’ve come to love adding my own little touch like fresh carrots and green beans.
They do more than just brighten the sauce with their cheerful colors, they also add a subtle sweetness, a gentle crunch, and a burst of nutrients that make the dish even more wholesome.
If you’ve ever felt like your egg sauce tastes a little too plain, these two vegetables will transform it into something that tastes awesome.
What I love most about yam and egg sauce is how it’s a good to for everyone.
Be it a student in the hostel making a quick meal after lectures, a busy parent trying to prepare breakfast before school runs, or someone who simply wants a good meal, this dish always delivers.
And if you’ve never tried it with carrots and green beans before, please read through because you will experience a delightful surprise and wonder why you didn’t start sooner.
In this post, I’ll show you how to make this nutritious, and absolutely delicious version of yam and egg sauce.
From picking the right yam to getting the veggies just right, you’ll learn tips that make all the difference.
By the end of this, you’ll be ready to serve a dish that’s healthy, and guaranteed to win a spot on your family’s favorite-meals list.
Everything You Need to Cook This Dish
Before you start cooking, it’s always best to gather everything you need. Having all your ingredients prepared and within reach makes the whole process faster and less stressful, especially if you’re new to cooking.
For this yam and egg sauce recipe with carrots and green beans, fresh ingredients make a big difference in taste and presentation.
Get These Ready:
- Yam: Choose firm yam with no dark spots or soft patches. A good yam should feel heavy for its size and have a clean white flesh when cut.
- Eggs: Fresh eggs will give the sauce a richer flavor and fluffier texture.
- Carrots: Go for bright orange, firm carrots, these will add sweetness, crunch, and a pop of color to your sauce.
- Green Beans: Fresh green beans should snap easily when bent and have a vibrant green color.
- Onions: Red or white onions work well, adding sweetness and depth to the sauce.
- Fresh Tomatoes: These form the base of the sauce. If tomatoes aren’t in season, you can use canned diced tomatoes.
- Scotch Bonnet or Chili Pepper: For those who love a bit of heat in their sauce.
- Vegetable Oil: A neutral oil like vegetable or sunflower oil works best for frying.
- Seasoning Cubes or Powder: Adds savory depth to your sauce.
- Salt: To taste.
Step-by-Step Instructions
Cooking yam and egg sauce with carrots and green beans is simple once you know the order of each step.
Follow these easy instructions to get the best taste every time.
1: Prepare the Yam
- Peel the yam and cut it into medium-sized cubes or slices.
- Rinse the pieces in clean water to remove excess starch.
- Place the yam in a pot, add enough water to cover it, and sprinkle in a pinch of salt.
- Boil over medium heat for about 15–20 minutes or until the yam is soft when pierced with a fork.
- Drain and set aside.
2: Prep the Vegetables
- Wash and dice the carrots and green beans into small, even pieces so they cook quickly and evenly.
- Chop the onions, tomatoes, and peppers.
- Crack the eggs into a bowl, season lightly with salt, and whisk until smooth.
3: Make the Base for the Egg Sauce
- Heat 2–3 tablespoons of vegetable oil in a pan over medium heat.
- Add the chopped onions and sauté until they become soft and slightly golden.
- Stir in the tomatoes and peppers, then cook until the tomatoes break down and the mixture thickens.
- Add seasoning cubes or powder and a pinch of salt to taste.
4: Add the Vegetables
- Stir in the carrots and green beans.
- Cook for 2–3 minutes so they soften slightly but still keep their bright color and gentle crunch.
5: Add the Eggs
- Pour the whisked eggs gently over the tomato and vegetable mixture.
- Allow the eggs to set slightly before stirring, this helps you get nice chunks of egg instead of a mushy sauce.
- Stir gently until the eggs are fully cooked but still moist, not dry.
6: Serve and Enjoy
- Place the boiled yam on a plate and top it generously with the egg sauce.
- Garnish with fresh herbs if you like, and serve hot.
Ensure not to overcook the carrots and green beans, keeping them slightly crisp adds texture and freshness to the sauce.
How to Pick the Best Yam for This Recipe
Choosing the right yam can make a big difference in how your meal turns out. The best yam for this dish is firm, fresh, and not too fibrous.
When shopping, look for yams that feel heavy for their size and have smooth, unbruised skin. Avoid any that have soft spots, cracks, or sprouts, these are signs the yam is old or starting to spoil.
For egg sauce, most people prefer white yam because it cooks fluffy and slightly sweet, which balances nicely with the savory sauce. Yellow yam is firmer and has a richer flavor, so it’s a good option if you like a denser texture.
A good test is to press the yam gently with your thumb; it should feel hard and not give in easily. Picking a good yam means your dish will turn out soft, warm, and naturally tasty without needing extra seasoning.
Simple Ways for Making Tasty Egg Sauce
Egg sauce can sometimes come out bland or too watery. These easy tips will help you get better results every time.
- Sauté the Onions First
Start by cooking your onions in a little hot oil until they turn soft and slightly golden. This step brings out their natural sweetness and builds a strong flavor base for the sauce. - Cook the Tomatoes Well
Don’t rush the tomatoes, allow them to cook until most of the water evaporates and they become thick and rich. This keeps your sauce from being runny and adds depth to the taste. - Season in Layers
Add a little salt and seasoning cube or powder while cooking the tomatoes, then taste again after adding the vegetables and eggs. Layered seasoning helps each ingredient shine without overpowering the others. - Add Vegetables at the Right Time
Stir in the carrots and green beans after the tomato base is ready. This helps them stay colorful, slightly crisp, and fresh-tasting instead of turning soft and dull. - Don’t Overcook the Eggs
Pour the beaten eggs in gently and let them sit for a few seconds before stirring. Cook on low heat so the eggs stay moist and fluffy rather than rubbery. - Finish with Low Heat
Once the eggs are almost done, reduce the heat to low and give the sauce a final stir. This prevents overcooking and locks in the flavors.
You should know that a small sprinkle of curry powder or dried thyme in the tomato base can add a subtle aroma that complements the vegetables beautifully.
Nutritional Benefits
Yam and egg sauce with carrots and green beans is more than just tasty and filling,it’s also packed with nutrients that your body will thank you for.
- Yam for Energy
Yam is a great source of healthy carbohydrates, which give your body the energy it needs to stay active throughout the day. It also contains fiber that helps digestion. - Eggs for Protein
Eggs are rich in protein, which supports muscle growth and keeps you feeling full for longer. They also provide vitamins like B12 that help maintain healthy blood cells. - Carrots for Good Eyesight
Carrots are high in beta-carotene, which your body turns into vitamin A—important for good eyesight and a strong immune system. - Green Beans for Fiber and Vitamins
Green beans add fiber to the meal, which helps with digestion. They’re also a good source of vitamins C and K, which support your immune system and bone health. - A Balanced Meal
Together, the yam, eggs, and vegetables create a balanced dish with carbohydrates, protein, vitamins, and minerals. This makes it a wholesome choice for breakfast, lunch, or dinner.
How to Adjust the Recipe for Kids or Spice Lovers
This yam and egg Sauce recipe with veggies is easy to tweak for different taste preferences.
For kids, keep the seasoning light, use less chili or none at all and add extra carrots and green beans for a slightly sweeter, milder flavor. Chopping the veggies into smaller pieces can also make the meal more appealing to them.
For spice lovers, you can add finely chopped fresh peppers, a pinch of chili flakes, or a bit of curry powder to give the sauce a bold kick. Always taste as you go so the heat level doesn’t overpower the other flavors.
How to Store and Reheat Leftovers Without Losing Flavor
Leftover yam and egg sauce can taste just as good the next day if you store it properly.
Allow the sauce and yam to cool completely before storing, this helps prevent sogginess and keeps the texture intact.
Place the egg sauce in an airtight container and refrigerate for up to 2 days. For the yam, store it separately in another container so it doesn’t absorb too much sauce and become mushy.
When reheating, warm the yam in the microwave or on low heat on the stove with a splash of water to keep it soft.
For the egg sauce, reheat gently over low heat, stirring often to prevent it from sticking or drying out. Avoid high heat because it can overcook the eggs and change their flavor.
I hope you enjoyed reading about this easy yam and egg sauce recipe with veggies.
Will you be trying it soon? Let us know in the comments.
