Almost everyone loves fried eggs, for me, the runny yolk and the soft whites are amongst my favourite breakfast dishes. However, I like some flavour on my eggs, I have tried fresh green chillies, garam masala and a variety of other spices and condiments. No matter how you like them, here is a simple recipe that s popping with new flavours.
The sunny-side-up fried eggs are perfect with the sweet-spicy sauce on top. The chillies add a bang of heat that is tempered by the sweet soy sauce. You can serve these on top of toast, parathas or rice. These eggs will be addictive once you try them.
Malaysia: Recipes from a family kitchen is a wonderful cookbook filled with very approachable recipes that highlight flavours, techniques and dishes from the region. Ping Coombes has accumulated some amazing recipes from her home kitchen and from street stalls to put together a definitive collection of the classics and flavours of the land. The traditional flavours emerge strongly resulting in beautiful flavours. I need to cook from it a lot more!
For more recipes from this cookbook click here.
2 teaspoons olive oil
2 teaspoons oil
1 long red chilli, cut into thin circles
1-2 green chillies, cut into thin circles
4-6 scallions, cut into fine circles
1 teaspoon ginger paste
2 tablespoons kecap manis or other sweet soy sauce
Cooked rice, bread, or parathas
Add the oil to a large frying pan and fry the eggs, preferably sunny side up, or to your choosing. Slide off the plate over the rice, bread, or parathas.
In the same pan add the remaining oil and fry the ginger for 30 seconds. Add the chillies, and scallions and cook for 2-3 minutes till the chillies are soft. Add the kecap manis, mix in, and let it bubble for 10 seconds. Using a teaspoon drizzle the sauce over the eggs.