Son-in-law – Eggs

Ingredients for 4 servings:

• 6 eggs, hard-boiled
• 4 tbsp oil
• 1 onion(s), finely sliced
• 2 chili peppers, red, fresh, in fine rings
• 2 tbsp sugar
• 1 tbsp water
• 2 tsp tamarind paste
• 1 tbsp soy sauce

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

stuffed eggs with a twist

Peel the eggs, then pierce each one 2 to 3 times with a toothpick. Heat the oil in a wok or small saucepan. Add the eggs and fry until crisp and brown all over. Drain on kitchen paper. Carefully halve the eggs lengthwise and place on a serving platter. Drain all but 1 tablespoon of the oil from the wok. Heat the remaining oil in the wok. Fry the onions and chili rings over high heat until crisp and brown. Drain on kitchen paper. Heat the sugar, water, tamarind paste, and soy sauce in the wok and simmer for about 5 minutes, until thickened. Pour the sauce over the eggs and scatter the onion and chili rings on top. Tastes best with fresh rice.