Eggs with Tamarind Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 egg (s)
- 200 g onion (s)
- 20 g tamarind paste (pressed tamarind)
- oil
- 2 teaspoons palm sugar
- 1 tablespoon soy sauce, light
- 1 pinch (s) salt
- some chilli pepper (s), roasted, finely crumbled
- water
Print Recipe
Pin Recipe Instructions
- Soak the tamarind in 1/8 l cold water for 10 minutes. Boil the eggs hard, quench and peel them. Peel and cut the onions.
- Heat a pan with a little oil and roast the onions until golden. Fill a small saucepan with about 2 cm of oil and heat it, fry the eggs all around until golden.
- Squeeze the tamarind well, add the liquid to the pan, discard the fibers. Add the palm sugar and soy sauce and reduce the liquid over a medium heat for approx. 2 - 3 minutes. Season to taste with salt.
- Halve the eggs and divide between 4 plates. Pour the sauce over and sprinkle with onions. If you like it spicy, you can also add some of the roasted chilies over it. Fragrant rice is served with it.
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