Directions

To Cook

1. Fry the eggs over medium and set aside.
2. 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.
3. Heat up your wok and add in the cooking oil.
4. Saute the onions for 2-3 mins until they turn slightly brown or aromatic.
5. Add in the fried eggs and do a quick stir.
6. Lower the heat, add the tamarind juice and bring it to boil.
7. Add in sugar, salt, fish sauce, scallion and chili. Simmer for 1-2 mins.
8. Serve hot.