Thai · Breakfast
Tamarind Fried Eggs
Crisp-edged fried eggs finished with a sweet-sour tamarind and fish sauce glaze, scattered with crispy shallots, scallion and fresh chilli. Cooked in a hot wok until the whites blister and the yolks stay soft, then plated over jasmine rice with a scatter of cilantro for a quick Thai-style savoury breakfast.
$3
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
427Calories
19gProtein
25.4gFat
31.2gCarbs
9.7gSugar
2.1gFiber
1615mgSodium
413mgChol
5.2gSat Fat
425mgPotassium
88mgCalcium
3mgIron
1.2mcgVitamin B12
14mgVitamin C
low-calorie
sweet-heat
hidden-gems
breakfast
Instructions
1
Prep
Slice garlic and shallot thinly, slice scallion and chili, and stir tamarind paste, fish sauce and brown sugar in a small bowl until the sugar dissolves.
2
Fry
Heat 1 tbsp vegetable oil in a small skillet over medium heat; fry garlic and shallot for 2 minutes, stirring often, until golden and crisp, then lift out onto a paper towel.
3
Fry
Add remaining oil to the skillet and heat over medium-high until shimmering; crack in eggs and fry for 2 to 3 minutes until edges turn lacy, blistered and deep golden brown while yolks stay soft.
4
Glaze
Pour tamarind mixture around the egg edges and tilt to swirl it under; cook 30 seconds over medium heat until it thickens slightly and clings to the whites.
5
Plate
Spoon jasmine rice onto a plate, slide glazed eggs alongside, and scatter over crispy garlic-shallot, scallion, chili and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (210g)
- 2 tbsp2 tbsp tamarind paste
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp brown sugar
- 4 cloves4 cloves garlic
- 22 small shallot
- 4 tbsp4 tbsp vegetable oil
- 22 scallion
- 11 fresh red chili
- 2 tbsp2 tbsp cilantro leaves
- 1 cup190g cooked jasmine rice, to serve
