Son-in-law eggs recipePhoto by 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.
5 to 6
, stems removed
- 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)
- 8 g,
- 22 g,
- 22 g,
- 1 g,
- 363 mg.