Crisp-edged fried eggs with tomato and celery in a bright Thai-style lime dressing.
2 eggsChicken eggs
45 gCelery
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
80 gTomatoes
20 gOnion
5 gCilantro
3 gChili Pepper
1 tbspLime juice
3 gSugar
1.5 tspFish Sauce
1 tbspCooking oil
Slice the celery, tomato and onion. Chop the cilantro and finely mince the chili. Stir the fish sauce, lime juice and sugar together until the sugar dissolves, then add the chili.
Heat the oil in a small skillet over medium-high heat. Crack in the eggs and fry for 3-4 minutes until the edges are crisp. Turn carefully and cook for 1 minute more, until the whites and yolks are set. Transfer to a plate and leave excess oil in the pan.
Cut the fried eggs into large bite-size pieces. Toss gently with the celery, tomato, onion, cilantro and dressing and serve while the eggs are warm.