From breakfast through brunch and all the way to dinner, this dish ticks all the boxes. The sauce keeps in the fridge for around three months.
- 60 ml (¼ cup) peanut oil
- 500 gm leg ham, sliced into 1cm steaks
- 4 eggs
- 1 cup (loosely packed) coriander
Chilli tamarind sauce
- 140 gm light palm sugar, crushed
- 2 tbsp fish sauce
- 2 tsp rice vinegar
- 2 long red chillies, thinly sliced
- 1½ tbsp tamarind purée
- 1For chilli tamarind sauce, stir palm sugar and 160ml water in a saucepan over low heat to dissolve sugar, then increase heat to medium-high and cook without stirring until caramelised (4-5 minutes). Remove from heat, stir in fish sauce and vinegar (be careful, hot caramel will spit), then add chilli and tamarind, and set aside to cool. Refrigerate in a sterile jar until required.
- 2Heat oil in a large frying pan, brown ham on both sides (2-3 minutes each side), then transfer to warm plates. Crack eggs into pan and cook over high heat, basting with hot oil, until eggs are beginning to crisp on the base and yolks have a white coating, but are still runny (2-3 minutes). Top ham steaks with eggs, drizzle with chilli tamarind sauce, scatter with coriander and serve.
Drink Suggestion: Sparkling shiraz. Drink suggestion by Max Allen