Crispy cocoyam chips and Egg

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Preparation time
10 mins
Cooking time
15 mins
Difficulty
Easy
Serves
3 people
Meal course
Lunch
Posted by
Posted on
5 Medium
Cocoyam
1 Teaspoon
. large shrimp, peeled and deveined. 2 ripe avocados, diced. 1 pint cherry tomatoes, halved. 1/4 red onion, thinly sliced. 1/4 cup chopped cilantro. Salt and pepper to taste
2 1/2 Cup
Vegetable oil
1 Pint
Black pepper
5 Small
Eggs
1 Teaspoon
Salt
5 Medium Cocoyam1 Teaspoon . large shrimp, peeled and deveined. 2 ripe avocados, diced. 1 pint cherry tomatoes, halved. 1/4 red onion, thinly sliced. 1/4 cup chopped cilantro. Salt and pepper to taste2 1/2 Cup Vegetable oil1 Pint Black pepper5 Small Eggs1 Teaspoon Salt
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Crispy cocoyam chips and Egg

Cocoyam is a tuber rich in vitamin A and E, it is good for the skin and boost overall cellular health.

Egg is a good source of protein, vitamin B6, B12, and D.

Cocoyam chips and egg is a balance combination that is good for our overall health.

  1. Four to five medium size tubers of cocoyam
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  2. Slice into finger sizes, add little salt to taste and set aside
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  3. Place a pan of oil on fire to heat up
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  4. Add the cocoyam into the hot oil, fry until crispy
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  5. Break 5eggs into a bowl, season with little salt and black pepper
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  6. Whisk the eggs well
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  7. Add the egg to pan and fry with 2tablespoon of vegetable oil
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  8. Eggs is done
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  9. Serve and enjoy
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