Son-in-law eggs
3
- Prep Time5 min
- Total Time45 min
- Makes4 Servings
Son-in-law-eggs photo: Roberto Caruso
Home cooking embraces the best of the best from around the world. A zesty chili sauce is the base for the oozing eggs, topped with crunchy shallots and cilantro.
Ingredients
1 pint grape tomatoes
5 to 6 bird's eye chilies, stems removed
1/3 cup brown sugar
1 tbsp white vinegar
2 tsp fish sauce
4 eggs
1/4 cup vegetable oil
1/4 cup chopped cilantro
1/4 cup fried onions
Instructions
PURÉE tomatoes with chilies and sugar in a food processor. Transfer to a saucepan and set over medium-high. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring frequently, until jam thickens, 15 to 20 min. Stir in vinegar and fish sauce until combined. Set aside to cool.
BOIL a large saucepan of water. Add eggs and cook until soft-boiled, 5 to 6 min. Drain, then cover eggs with very cold water. Carefully remove shells from eggs, then pat dry with paper towel.
HEAT a small non-stick frying pan over medium. Add oil. When oil is hot, carefully add eggs. Cook, keeping eggs away from the sides of the pan, until browned all over, about 3 min. Transfer to a paper-towel-lined plate.
SPOON 1 tbsp chili jam in the centre of each of 4 plates. Place an egg on top. Sprinkle with chopped cilantro and fried onions.
Nutrition (per serving)
Calories 313, Protein 8g, Carbohydrates 22g, Fat 22g, Fibre 1g, Sodium 363mg.
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