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

Serving: Best served immediately while the sauce is hot and the eggs are still slightly crispy on the edges.

Storage: Store leftovers in an airtight container for up to 1 day. Reheat in a pan over low heat to avoid overcooking the eggs.

Variations:

Egg Options: You can use boiled or scrambled eggs instead of fried.

Protein Additions: Shrimp or sliced tofu pairs wonderfully with the chili-tamarind sauce.

Less Spicy: Reduce the amount of cayenne peppers for a milder version.

FAQ:

Can I substitute tamarind?
Yes, you can use lime juice for acidity if tamarind is unavailable, but the flavor will be slightly different.

What is the best rice to serve with this?
Jasmine or steamed white rice balances the strong flavors perfectly.

Can I make it ahead?
You can make the chili sauce ahead of time and just cook the eggs fresh when ready to serve.

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