Eggs in tamarind sauce

Course Side dish
Cuisine Thailand
Servings 4 pax



  • 250 ml Oil vegetable oil
  • 10-15 pcs Sjalot thin slices
  • 6 pcs Egg chicken or duck
  • 120 ml tamarind puree
  • 150 g Cane sugar palm sugar or light brown caster sugar
  • 2 tblsp. Fish sauce
  • 1 pcs red Spanish pepper without seeds and in thin slices


  • 1 hand full Coriander chopped


  • Heat the oil in a wok over medium-low heat and fry the shallots for 8-10 minutes until golden brown. Scoop them out of the pan with a skimmer, drain them on kitchen paper and set them aside.
  • Bake the eggs in the same wok for 6-8 minutes over medium heat until they are evenly golden brown all around. Remove them from the wok and set them aside. Leave 1 tablespoon of oil in the wok.
  • Mix the tamarind, sugar, fish sauce and about 4 tablespoons of water in the wok until the sugar has dissolved, and let the mixture boil for 5 minutes until it starts to get syrupy. Remove the pan from the heat.
  • Cut the eggs in half lengthwise. Place them on a dish with the yolk facing up, sprinkle the sauce on top and sprinkle with the crispy shallots, peppers and coriander. Serve with cooked jasmine rice.
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