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- 4 eggs
- 4 tbsp Suki Sauce (Hot & Spicy Flavor) Taste Thai Brand
- 3 bell peppers
- Spring onion for garnishing
- Cut the bell pepper, by 1 inch from the pedicle, and scoop out the inside and wash the bell pepper to make a cup.
- Crack the eggs in the bowl, add Suki Sauce (Hot & Spicy Flavor) Taste Thai Brand and mix well.
- Pour the eggs in to the bell pepper cup we prepare until almost full.
- Steam on low heat until cooked
- Add spring onion on the top of the steam egg, put on plate and ready to serve.
