Thai eggs with sweet and spicy sauce

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


300g (1 1/2 cups) jasmine rice

1 tablespoon peanut oil

1 tablespoon finely chopped lemongrass, white part only

1 tablespoon finely grated fresh ginger

700g vine-ripened tomatoes, chopped

1 tablespoon soy sauce

1 tablespoon kecap manis*

ground white pepper, to taste

vegetable oil, for deep-frying

4 eggs

3 spring onions (scallions), cut into long shreds

1 small handful coriander (cilantro) leaves

1 long red chilli, thinly sliced

* This sticky, treacly soy sauce is sweetened with palm sugar. It adds a sweet-salty flavour profile and is available at Asian grocery stores.


1. Cook the rice following the packet directions.

2. Meanwhile, heat the peanut oil in a large frying pan over medium–high heat. Add the lemongrass and ginger and cook, stirring, for 1 minute, or until aromatic. Add the tomato, soy sauce and kecap manis. Cook, stirring occasionally, for 10 minutes, or until the tomato has softened and the sauce has thickened. Season to taste with ground white pepper.

3. Fill a large wok one-third full of vegetable oil. Heat the oil over medium–high heat to 180C, or until a cube of bread dropped into the oil browns in 15 seconds. Break one egg into a cup. Carefully pour the egg into the hot oil and cook, without stirring, for 2–3 minutes. When the egg is almost cooked, carefully remove it from the oil using a slotted spoon — the egg will continue cooking after it has been removed. Drain the egg on paper towels. Repeat with the remaining eggs.

4. Divide the rice among serving bowls. Top each bowl with the tomato mixture and an egg. Garnish with the spring onion, coriander and chilli, and serve.