Servings: 2 servings
Calories: 320kcal
Ingredients
- 4 large eggs
- 60 ml coconut oil or lard
- 6 cloves garlic minced
- 4 bird's eye chilies sliced
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp erythritol
- Fresh coriander to serve
- Sliced cucumber to serve
Instructions
- Heat oil in a wok over high heat until shimmering and nearly smoking.
- Crack eggs into a bowl, then slide into the hot oil one at a time.
- Baste the tops with hot oil using a spoon — edges should bubble and crisp.
- Cook 90 seconds for a runny yolk. Remove with a slotted spoon.
- In the same oil, fry garlic 30 seconds until golden.
- Add chili, fish sauce, lime juice, and erythritol. Stir 20 seconds.
- Spoon the sauce over the eggs and garnish with coriander and cucumber.
Nutrition
Serving: 1serving | Calories: 320kcal | Protein: 14g | Fat: 28g | Fiber: 0.5g
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