Khai Kata — Thai Skillet Eggs with Pork & Scallions

Ingredients

• 4 eggs
• 5 oz ground pork
• 1 cup Scallions, sliced
• 2 tbsp neutral oil
• 2 cloves garlic, minced
• 1½ tbsp fish sauce
• 1 tsp soy sauce
• ½ tsp white pepper
• 2 tbsp Chinese sausage, diced (optional)
• 2 tbsp Sriracha, to serve
• 4 slices toasted bread

Method

1. Heat the oil in a small skillet or two individual pans over medium. Fry the garlic 15 seconds, then the pork and sausage, breaking them up until browned and cooked through, 4 minutes.
2. Season with the fish sauce, soy sauce, and white pepper, then scatter the Scallions over the top.
3. Crack the eggs directly onto the pork, cover, and cook over medium-low until the whites are fully set and opaque and the yolks are still soft, 4 minutes.
4. Slide the pan straight to the table on a trivet — it's meant to be eaten sizzling.
5. Hit it with Sriracha and more white pepper, and use the toast to chase down the yolk.