Let the eggs come to room temperature. Sauté the chopped scallion whites until fragrant, then add a little water and the garlic chili fish sauce. Bring to a boil.

Crack the eggs into the pan with the fish sauce mixture. Lower the heat and let the eggs cook gently. Finally, top with cilantro, scallions, fried garlic, toasted sesame seeds, and a sprinkle of ground black pepper.

This dish is delicious served with hot rice.