Sambal Goreng Telur (Fried Eggs in Chili Sambal)

Method

1. 1

   Pat the boiled, peeled eggs completely dry with a towel.

   💡 Dry eggs thoroughly or the oil will riot.

2. 2

   Heat oil in a wok and fry the eggs, turning occasionally, until deeply golden and blistered all over, about 5 minutes; lift out and set aside.

3. 3

   Blend the soaked chilies, shallot, garlic and tomato into a smooth paste.

4. 4

   Fry the paste in the same wok over medium heat, stirring often, until it darkens and smells fully cooked rather than raw.

   💡 The paste is ready when the oil starts to separate at the edges — that's the signal to add the coconut milk.

5. 5

   Add the coconut milk and brown sugar, stir well, and simmer until the sauce thickens slightly and turns a deep red, about 5 minutes.

6. 6

   Roll the fried eggs through the sauce until fully coated and glossy.

7. 7

   Serve hot, spooning any extra sauce over the eggs — sambal goreng telur is rich enough to be the whole meal.