Eggs In Thai Chilly Sauce

By nava-k

For this recipe, I did not make the Thai chilly sauce but used the ready-made bottled sauce which  is easily available anywhere today.  With the many varieties of the thai chilly sauces, just choose any which suits your taste bud.  The finish taste of this dish will be a slight combination of spicy, sweet and sour taste.  I have also added some mixed vegetables to make this a complete dish to go with either rice or as a bread dipping gravy.

2 eggs
1 small cup of mixed vegetables - consisting of corn, green peas and carrots (the frozen version)
1 (100g) onion - sliced thinly
4 cloves garlic - chopped
4 tbsp Thai chilly sauce
1 tsp black pepper powder
1 tsp dark soy sauce
1 tbsp lemon juice
3 tbsp olive oil
salt to taste

Heat just 1 tbsp of oil and when heated, fry the eggs individually using the egg rings.  Add a pinch of salt and fry to mildly cook the eggs.  The yolks should be runny and not over-done. Remove and keep aside.
Add the balance of 2 tbsp oil inside the same pan and fry the onions and chopped garlic for about 3-4 mins.
Pour in the chilly and soy sauce as well as the lemon juice and salt to taste.
Once this gravy starts to bubble, add the veges inside and stir to coat into the gravy.
Finally add the eggs and very gently, cover with the gravy.  After 3 mins, remove from heat and place on a serving bowl.

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By nava-k

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