25 minutes
A delectable dish featuring fried eggs topped with a tangy tamarind sauce, spicy chiles, and crispy shallots, served alongside your choice of rice.
tablespoons
Medium Shallots, thinly sliced
0 oz
to taste
tablespoons
tablespoons
Light brown sugar
tablespoons
each
to taste
Fresh Hot Red Chile, seeded and minced
each
for garnish
Cooked Rice, white, brown, or coconut
for serving
1. Caramelize Shallots
Heat peanut oil in a skillet over medium heat. Add thinly sliced shallots, cooking for 7 to 12 minutes until caramelized. Remove from skillet, drain on paper towels, and season with fine sea salt.
2. Prepare Tamarind Sauce
In a saucepan, combine half of the fried shallots with tamarind paste, fish sauce, light brown sugar, and water. Boil for 3 to 5 minutes until slightly thickened.
3. Fry Eggs
In the same skillet with remaining oil from shallots, fry eggs to desired doneness. Season with fine sea salt and freshly ground black pepper.
4. Serve
Plate the fried eggs, drizzle with tamarind sauce, and top with remaining crispy shallots, minced red chile, and cilantro sprigs. Serve with rice.
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