Upside-Down Pear

My fascination with fried eggs should come as no surprise. While looking for something entirely different in my copy of Cradle of Flavor, I found a recipe for Telur Mata Sapi Bumbu — Indonesian Fried Eggs. These eggs are fried in hot oil, then topped with potent aromatics: garlic, shallots, chiles, and ginger.

I aim to try them soon. Until then, here’s the recipe, to tide you over:

• 3 tbsp peanut oil
• 3 eggs
• kosher salt
• 3 cloves garlic, sliced thin
• 2 shallots, sliced thin
• 2-3 fresh chiles (the original recipe calls for Hollands, Fresnos, or cayennes; I don’t see why jalapenos won’t suit just as well
• 1 thumb-sized piece fresh ginger, peeled and cut into matchsticks
• 1 tsp palm, cider, or rice vinegar

Heat the oil in a skillet over medium heat. When hot, crack an egg into it (when I make eggs in hot oil, I crack the eggs into small bowls and then tip them in from the bowls — less chance of splatter or of shell ending up in the oil). Season the top of the egg with salt. When the white turns brown & crispy at the edges, flip gently and cook until the yolk is just set (about 1 min).

Remove fried egg with slotted spatula, set aside, and fry remaining eggs in same manner. (I would probably use a little more oil and a larger skillet and cook all the eggs at once.)

Let the oil cool slightly, then place over medium-low heat. Add the aromatics and stir until garlic and onions are just translucent. Remove aromatics with slotted spatula and place over eggs.

The book suggests serving these with rice or with a number of other recipes found in the book. It also says they work well with a nice salad & crusty bread, or, if you like a spicy breakfast, as breakfast.

Me? I like a spicy breakfast — but I’m currently out of hot peppers. I shall have to remedy that as soon as possible.