- Fry the eggs over medium and set aside.
- Add 1 cup of water to the tamarind pulp in a small bowl and soak for 10 mins. Squeeze the tamarind pulp to extract the juice.
- Heat up your wok and add in the cooking oil.
- Saute the onions for 2-3 mins until they turn slightly brown or aromatic.
- Add in the fried eggs and do a quick stir.
- Lower the heat, add the tamarind juice and bring it to boil.
- Add in sugar, salt, fish sauce, scallion and chili. Simmer for 1-2 mins.
- Serve hot.