BETA
Tomato-Chili Eggs with Rice
Hard-boiled eggs settle into a thick tomato, shallot and chili sauce, with green beans and rice to turn them into supper.
45 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Egg4 whole
- Tomato400 g
- Shallot80 g
- Long red chilies20 g
- Garlic2 cloves
- Long grain rice150 g
- Green beans200 g
- Neutral cooking oil1 tbsp
- Sugar1 tsp
- Soy sauce1 tsp
- Water360 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
Egg and soy; soy sauce usually contains wheat.
Method
Cook the rice and eggs
Rinse the rice and combine with the measured water in a saucepan. Bring to a simmer, cover and cook over the lowest heat for 18–20 minutes, then rest off the heat for 5 minutes. Meanwhile, place the eggs in another saucepan and cover with tap water by 2 cm. Bring to a gentle boil, reduce to a steady simmer and cook for 10–11 minutes. Cool under cold running water, peel and halve; the whites and yolks should be firm.
Make the tomato sauce
Wash the produce. Finely chop the shallots, deseeded chilies and tomatoes; mince the garlic. Heat the oil in a 24 cm frying pan over medium heat. Cook shallots and chilies for 5 minutes. Add garlic for 30 seconds, then tomatoes, sugar and soy sauce. Simmer uncovered for 12–15 minutes, stirring regularly, until the tomatoes collapse into a thick sauce.
Warm the eggs and cook the beans
Nestle the egg halves cut-side up into the sauce and simmer gently for 2–3 minutes to heat them without breaking them. Meanwhile, trim the beans and boil in a saucepan of tap water for 4–6 minutes until tender-crisp, then drain.
Serve
Divide rice and beans between two plates. Add four egg halves per person and spoon the tomato sauce around them. Serve while hot.
Long mild red chilies give colour and gentle warmth; the same weight of bird’s-eye chilies would be much hotter. There is no need to deep-fry the eggs.
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