Nigerian Fried Yam & Plantains - Easy Breakfast Recipe

Waking up to a plate of deliciousness is one of life's simple joys, and in Nigeria, breakfast is often a hearty affair designed to fuel your day. While there's a wide array of `morning breakfast recipes` across the country, few are as beloved and iconic as `Fried Yam, Plantains, and Eggs`. This classic trio isn't just a meal; it's a celebration of flavors and textures that has graced countless `family breakfast` tables. It's a truly `nutritious breakfast recipe` that's both filling and incredibly satisfying. Forget complicated cooking – this is one of those `quick easy breakfast recipes` that delivers big on taste without demanding hours in the kitchen. Whether you're a seasoned cook or looking for `breakfast recipes easy to make`, you're in for a treat. Get ready to discover how to whip up this `healthy delicious breakfast recipe` that's perfect for any day of the week!

Ingredients

• 1 medium yam (African or puna yam preferred), about 2 lbs
• 2 ripe plantains (yellow with black spots)
• 4 large eggs
• 1 medium onion, finely chopped
• 2 Roma tomatoes, diced (or 1/2 cup canned diced tomatoes)
• 1-2 Scotch bonnet peppers (ata rodo), finely chopped (optional, for heat)
• 1/2 teaspoon curry powder
• 1/4 teaspoon thyme
• Salt to taste
• Black pepper to taste
• Vegetable oil or canola oil for frying (about 3-4 cups)

Directions

1. Preparing the Yam. Wash the yam thoroughly. Using a sharp knife, carefully peel the yam, removing all the skin. Cut the peeled yam into desired shapes – typically 1/2-inch thick circles or rectangles. Rinse the cut yam pieces under cold water to remove excess starch, then drain well and pat dry with a clean kitchen towel. Season lightly with salt.
2. Frying the Yam. Heat a generous amount of vegetable oil in a large, deep frying pan or pot over medium-high heat. The oil should be hot enough to fry but not smoking. Carefully add the yam pieces in a single layer, ensuring not to overcrowd the pan. Fry for 5-7 minutes on each side, or until golden brown and crispy on the outside and tender on the inside. Remove the fried yam with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat with remaining yam.
3. Frying the Plantains. While the yam is frying or after, peel the ripe plantains. Slice them diagonally into 1/2-inch thick pieces. In the same oil (or fresh oil if needed), fry the plantain slices until golden brown and caramelized on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
4. Making the Egg Sauce. Carefully pour out most of the frying oil, leaving about 2 tablespoons in the pan. Reduce heat to medium. Add the chopped onions and sauté until softened and translucent, about 3-4 minutes. Stir in the diced tomatoes and optional chopped Scotch bonnet peppers. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and the sauce thickens slightly. Season with curry powder, thyme, salt, and black pepper.
5. Scrambling the Eggs. In a small bowl, lightly whisk the eggs. Pour the whisked eggs into the tomato and onion mixture in the pan. Scramble the eggs into the sauce, stirring gently until they are cooked through but still moist. Taste and adjust seasoning if necessary.