Tempeh bacon with fried egg and tomato jam

Name: tempeh bacon with fried egg and tomato jam
Cook time: 35 min
Total time: 155 min
Yield: 4
Ingredients: 125 g tempeh; 5 el soy sauce; 2,5 el dark brown sugar; 2 el apple cider vinegar; 3 tl tabasco chipotle pepper sauce; 2 tl smoked paprika; 50 ml water; 2 cm fresh ginger; 1 toe garlic; 2 tomatoes; 6 el peanut oil; 4 medium sized egg

Breakfast dish of tempeh with soy sauce and tabasco with eggs, tomatoes and ginger.

Ingredients

Kitchen Stuff

1 low baking dish (20 x 30 cm)

Directions

Cut the tempeh into slices that are as thin as possible and place them next to each other in the oven dish.
Put the soy sauce, the caster sugar, the cider vinegar, the tabasco, the smoked paprika and the water in a saucepan and bring to the boil.
Cook for 2 minutes and remove the pan from the heat. Pour the mixture over the tempeh and leave to marinate for at least 2 hours.
Meanwhile, peel the ginger. Slice the ginger and garlic and the tomatoes into pieces.
Put in a saucepan, bring to a boil and simmer for 15 minutes on medium heat.
Add the soy sauce, the sugar and the tabasco and simmer for 1 more minute. If necessary, season with salt.
Heat the oil in a frying pan and fry the tempeh for 5 minutes on medium heat. Turn halfway.
Remove from the pan with a slotted spoon and drain on kitchen paper.
Pour the oil out of the pan, but leave 1 tbsp. Bake a fried egg per person.
Serve the tempeh bacon with the fried eggs and tomato jam.