Egg Fry w/ Asian Spices & Pimenton

Delicious and perfect for a hearty brekkie!

Delicious and perfect for a hearty brekkie!

Check out my REEL on how I cooked this up! 

Egg Fry w/ Asian Spices & Pimenton

  • Prep: 10 min
  • Total: 35 min

  • Vegetables


- 4 boiled eggs- 3 tbsp olive oil- 2 shallots (finely sliced)- ½ white onion (finely sliced)- 2 tsp garlic paste or cloves (minced)- 4-6 cherry tomatoes (cut in halves)- 1 tbsp oyster sauce- 1-2 tsp sesame oil- ½ tsp Chinese five spice powder- 2 tsp Pimenton- 2-3 tbsp soy sauce- 1 chili pepper (optional, finely sliced)- 4 tbsp water- salt & pepper to tasteFor garnish:- fresh parsley, coriander or spring onions (finely chopped)


  1. Boil your eggs, shock them with cold water. Then peel them and fry them on medium heat in 1 tbsp of oil until they’re getting a crispy outer shell. This is optional, but I love this texture. When the sides are crispy you can remove the eggs from the pan.

  2. Then add 2 tbsp to the pan and add the onions, chili pepper and garlic. Cook for 2-3 minutes on medium heat then add the cherry tomatoes and all the spices except for the water. Mix well and then add your eggs back to the pan. Cook for 2-3 minutes and then add the water. Mix well, lower the heat, and put the lid on the pan. Let the eggs simmer for 3-4 minutes.

  3. After 3-4 minutes increase the heat and mix well for about 1-2 minutes. Then turn off the heat and garnish with fresh parsley, coriander, or spring onions. Serve over rice or eat it with a baguette.

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