Eggs with sambal or what we call “sambal telur” (telur=egg) in Indonesia is one of the classics I really like. Anything that is called “sambal” in Southeast Asia, pretty much involved some red chili paste. It’s my all time favorite and I loved it when my mom used to cooked it. They go well with rice dishes like Nasi lemak or Lontong sayur. My mom’s version taste slightly sweet, but not really sweet, which is nice.
The hard-boiled eggs are pan-fried so the white part all blistered up, creating this golden crust on the outside. The eggs are then covered in the sambal, which is tomato-based. I kinda modified the recipe a little bit to add spice like turmeric, which gives a wonderful golden color and nice flavor overall. Love this sambal telur for sure!
SAMBAL TELUR / SPICY EGG (4 servings)
- 4 hard-boiled eggs peeled and cut in half
- 2 Tbsp of cooking oil
- 4 long red chilis more if you like it spicier
- 7-8 shallots peeled and thinly sliced
- 2 cloves garlic finely minced
- 4 Roma tomatoes quartered
- 2 Tbsp sugar or to taste
- Dash of salt
Prepare the eggs:
Preheat 4 Tbsp of grape seeds oil in a medium-size skillet. When the oil is hot, gently place the hard-boiled eggs on the pan and let it pan-fried and use spatula to rotate the egg so the surface touches the hot oil and blistered up evenly all over. Set aside. When cool enough to handle, use a wet knife and slice each egg into half. Keep the oil to saute the sambal
Prepare the sambal:
Prepare the sambal by putting the chili, shallots, and garlic in a food processor and add just a bit of water to get it going. Pulse it so they are coarsely chop. You can ground it finely too, but I prefer the sambal to be “coarse” as it looks more appetizing to me
In the same pan you use to pan-fry the egg, add in the ground chili mixture, turmeric, and stir fry until really fragrant, about 3 minutes. Add in the tomatoes, sugar and dash of salt and continue to saute until the sambal turns slightly darker in color (the sugar will caramelize and darken the sambal) and the tomatoes are soft and mushy, about 10 minutes. Have a taste. The sambal should taste more at a sweet side and a bit salty. Adjust by adding more salt or sugar to your liking. The sambal should look coarse, shiny with some oil. Place the sliced eggs into the pan and gently cover with the sambal and let it cook for about 1 minute. Remove from the heat into serving platter and serve warm or room temperature as part of multi-course meal