Fried eggs with chiles, tamarind sauce, and crispy shallots from Dinner: Changing the Game (page 150) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: How to cook white rice for 4; How to cook brown rice for 4; Coconut rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on April 08, 2017

    Made this for lunch today for 1 - it's pretty easy to cut down the recipe by half. Instead of chiles, I added a little sambal ooelek to the sauce. I wished for slightly more sweetness in the sauce, but that might have been user error - I think my tablespoon of tamarind was more heaping than the brown sugar. Still, it was quite easy and definitely satisfying, though a small salad or asian cucumbers on the side would be a great addition.

  • FJT on April 03, 2017

    Intrigued by cicorbi's comments, I decided to try this one out (it was a recipe I'd passed over when reading the book). My family thought it was a very strange concept, but agreed that it tasted good. I'd happily serve the tamarind sauce and fried shallots over poached eggs on toast.

  • clcorbi on March 24, 2017

    This is a ridiculously flavorful, quick dinner. I made a half recipe for two people. You start by frying a few shallots in oil, then set half aside for a garnish, and add the other half to a sauce made of equal parts tamarind paste, fish sauce, brown sugar, and water. Simmer that down to a syrup, fry some eggs, and serve them over rice with the sauce, fried shallot garnish, sliced chile, and cilantro. So easy, and so many big flavors! I threw some scallions on top and used Sriracha in place of the chile, and I really couldn't clean my plate fast enough. This is such a nice back pocket dinner for nights that you need to eat fast, and the tamarind sauce is such an amazing boost of funky, sour, umami flavor. Really good stuff.

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