Son-in-law eggs

Prep 5 min
Total 45 min
Makes 4 Servings



1 pint
grape tomatoes
5 to 6
bird's eye chilies, stems removed
1/3 cup
1 tbsp
white vinegar
2 tsp
1/4 cup
1/4 cup
chopped cilantro
1/4 cup
fried onions


  • 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.


Calories 313, Protein 8 g, Carbohydrates 22 g, Fat 22 g, Fibre 1 g, Sodium 363 mg.
Recipe Collections
Latest Recipes