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Son-in-law eggs

3

  • Prep Time5 mins
  • Total Time45 mins
  • Makes4 Servings
Son-in-law eggs

Son-in-law-eggs photo: Roberto Caruso

Chatelaine Triple Tested

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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