Crispy Shrimp Chip Wasabi Chicken
20 min
italianchinesejapaneseamericanmexicanthaifrenchkoreanindianvietnamesemediterraneanspanishmiddle-easterngreek
Golden Fusion Egg Toast with Spiced Tomato-Lemon Compote
A bold multi-continental fusion dish featuring crispy bread topped with a perfectly cooked egg, crowned with a vibrant spiced tomato-lemon compote infused with Indian turmeric and Thai chilli heat, finished with a Mediterranean olive oil drizzle and creamy Japanese-style mayo. This innovative creation bridges 14 cuisines in a single, harmonious bite.
35 min
Medium
2 servings
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Taste Profile
Sweet3/10
Salty4/10
Sour6/10
Umami6/10
Spicy4/10
🥄 Texture
Crisp, golden-toasted bread gives a crunchy exterior with a slight chew from the crumb, while the mayo and runny egg yolk create a rich, silky mouthfeel. The spiced tomato-lemon compote adds a chunky, saucy contrast with tender tomato pieces and soft minced onion for bite.
👃 Aroma
Warm, toasty notes from the pan-fried bread and olive oil are complemented by bright citrusy lemon and fresh tomato aromas. Subtle earthy spice from turmeric and red chilli, plus a savory egg/mayo base, round out the fragrant profile.
🍷 Pairs Well With
A crisp Sauvignon Blanc or dry rosé pairs well; for non-alcoholic, iced lemon tea or sparkling water with a twist of lemon complements the dish.
🥗 Side Dishes
Simple peppery arugula salad with a light vinaigrette, roasted baby potatoes or herbed fingerlings, or a small plate of olives and feta. Pickled vegetables or quick cucumber salad also work well to echo the citrusy, tangy notes.
Ingredients(12 items)
- 12 large eggs (room temperature)
- 22 slices bread (1/2 inch thick, preferably sourdough or ciabatta)
- 33 tablespoons mayonnaise (Japanese Kewpie-style preferred)
- 42 large tomatoes (1 cup diced, seeds removed)
- 51 medium onion (1/3 cup finely minced)
- 61 fresh green chilli (1 tablespoon minced, seeds removed for less heat)
- 71/2 teaspoon turmeric powder
- 81/2 teaspoon red chilli powder
- 91/4 teaspoon black pepper powder
- 102 tablespoons fresh lemon juice (approximately 1/2 lemon)
- 114 tablespoons olive oil (divided: 2 for cooking, 2 for finishing)
- 12Salt to taste (approximately 1/4 teaspoon)
Nutrition Information(per serving)
385
Calories
12.8g
Protein
24.3g
Carbs
28.5g
Fat
Instructions
- 1
Prepare the spiced tomato-lemon compote: Heat 1 tablespoon olive oil in a small pan over medium heat. Add minced onion and sauté for 2-3 minutes until translucent and fragrant.
- 2
Add minced green chilli to the pan and cook for 1 minute, stirring constantly to release its aromatic oils.
- 3
Stir in turmeric powder and red chilli powder, cooking for 30 seconds until the spices bloom and become fragrant (this is crucial for developing depth of flavor).
- 4
Add diced tomatoes to the pan and reduce heat to medium-low. Simmer for 5-7 minutes, stirring occasionally, until tomatoes break down and release their juices, creating a chunky compote.
- 5
Remove from heat and stir in fresh lemon juice, black pepper powder, and salt to taste. Set aside and keep warm.
- 6
Toast the bread: Heat 1 tablespoon olive oil in a separate large skillet over medium-high heat. Once shimmering, carefully place bread slices in the pan.
- 7
Toast each side for 2-3 minutes until golden brown and crispy on the outside while maintaining a slight chewiness inside. Transfer to a serving plate.
- 8
In the same skillet, add the remaining 1 tablespoon olive oil and reduce heat to medium. Crack both eggs into the pan carefully.
- 9
Cook eggs to your preference: for sunny-side up (2-3 minutes), for over-easy (3-4 minutes), allowing the whites to set while keeping yolks runny. Season with salt and pepper powder.
- 10
Spread 1.5 tablespoons of mayonnaise evenly on each toasted bread slice, creating a creamy base layer.
- 11
Carefully transfer one cooked egg onto each prepared toast, positioning the yolk in the center.
- 12
Spoon the warm spiced tomato-lemon compote generously over and around each egg, allowing some to pool on the plate.
- 13
Drizzle the remaining 2 tablespoons of olive oil around the plate in a decorative pattern (Mediterranean presentation style).
- 14
Finish with a light sprinkle of additional black pepper powder and a pinch of turmeric powder for visual appeal and flavor enhancement.
- 15
Serve immediately while the egg yolk is still warm and runny, allowing it to blend with the mayo and compote with each bite.
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