Son-in-law eggs



5 min


45 min


4 Servings

Son-in-law eggs

Son-in-law eggs recipe
Photo 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.


  • 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


  • 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
  • 8 g,
  • Carbohydrates
  • 22 g,
  • Fat
  • 22 g,
  • Fibre
  • 1 g,
  • Sodium
  • 363 mg.