Servings: 2
What you need
2 Whole tomatoes
2 Small Jamaican peppers
1 Cooking spoon of oil
3 Medium eggs
Half a bulb of onions
4 slices of Yam
Seasonings
Quarter teaspoon of salt
1 Cube of Knorr
Half a teaspoon of red powdered pepper
(Club house) Roasted garlic and pepper powder
What to do
- Heat up oil in a frying pan (medium-low heat), add the chopped up onions and jamaica peppers
- Stir continuously and season with salt and CH Roasted garlic and pepper powder
- Add diced tomatoes when the onions and peppers begin to brown
- Stir then leave to cook for 5-7mins (medium-low heat)
- Season with Knorr and stir
- Let it cook for 2-3 mins
- Season with powdered pepper and stir
- Let it cook for 3-5 more mins
- Once the mix and spices are blended in. Add whipped eggs in a circular motion to cover the whole pan
- Leave to ook for 30secs-1min (medium)
- Mix eggs into the tomato sauce until evenly covered
- Continue to do this till the eggs are fully cooked. This should take 4-5mins on Low heat.*Add a bit of water if you desire more moisture* Voila, the egg stew is ready!
Boiled Yam
- Peel and wash the slices of yam
- Place into pot
- Pour enough water to cover the yam. Approximately 2cups
- Add half a teaspoon of salt
- Let boil on medium heat for 15-30mins
- Check the yam between intervals of 5 mins with a fork for desired softness.—–*Pierce the yam with a fork. If the fork comes out smoothly, it is ready. If not, it may need more time to boil.
- When fully boiled, drain the water out of the yam and bring to a cool
Serve with egg stew and enjoy!!!
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