Thai-Style Tomato and Egg Salad

INGREDIENTS

• 6 Egg
• 600g Tomato
• 50g Red Onion
• 1 clove Garlic
• 1 Bird's Eye Chilli
• 4 tbsp Lime Juice
• 3 tbsp Fish Sauce
• 2 tsp Palm Sugar
• 4 tbsp Coriander
• 2 tsp Cooking Oil
• 1 tsp Salt

STEPS

1. 1

   Bring a saucepan of water to a gentle boil. Add 6 eggs (beaten), and cook gently for 7 to 8 minutes until the eggs are fully set. Drain, cool briefly, and cut into bite-size pieces.

   ⏱ 8 min

2. 2

   While the eggs cook, combine 4 tbsp of lime juice, 3 tbsp of fish sauce, 2 tsp of palm sugar, and a pinch of 1 tsp of salt in a small bowl. Stir until the sugar dissolves.

   ⏱ 1 min

3. 3

   Pound or finely mince 1 clove of garlic and 1 bird's eye chilli, then stir them into the dressing.

   ⏱ 1 min

4. 4

   Heat 2 tsp of cooking oil in a small frying pan over medium heat. Add 50g of red onion (sliced), and cook for 2 minutes until slightly softened but still crisp.

   ⏱ 2 min

5. 5

   Cut 600g of tomato into wedges and place in a serving bowl with the cooked onion and egg. Pour over the dressing and toss gently so the egg remains intact.

   ⏱ 1 min

6. 6

   Scatter 4 tbsp of coriander over the salad, let it stand for 5 minutes for the flavours to combine, then serve.

   ⏱ 5 min