“Spicy Tamarind Chili Eggs — A Flavor Explosion in Every Bite”

Blend or finely chop all the chili paste ingredients together until coarse.

Cook the Eggs:
Fry the eggs sunny-side-up to your desired doneness, then set aside.

Make the Chili Sauce:
Heat a little oil in a pan. Sauté the prepared chili paste until fragrant and slightly wilted.

Season the Sauce:
Add oyster sauce, tamarind juice, salt, seasoning powder, black pepper, sugar, and a splash of water. Stir and cook until the sauce thickens and oil starts to separate (“explodes”).

Combine:
Gently add the sunny-side-up eggs into the sauce. Stir carefully to coat the eggs without breaking the yolks. Add sliced spring onions.

Serve:
Remove from heat and serve hot with steamed rice.

Serving and Storage Tips: