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Sambal eggs
Sambal eggs
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Spicy breakfast or brunch favorite - a must-try!
Ingredients:
  • 12 eggs
  • 460.00 gm vegetable oil
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, thinly sliced lengthways
  • 5cm piece fresh ginger, grated
  • 1 tomato, diced
  • 20.00 ml sambal oelek
  • 2 bay leaves
  • steamed jasmine rice, to serve
Instructions:
  • To hard-boil the eggs, place them in a large saucepan and cover with cold water. Bring to a boil over medium-high heat, stirring occasionally. Let them cook for 7 minutes. Drain and cool them under cold water. Peel the eggs in water and set aside to cool, then pat dry with a paper towel.
  • In a preheated wok with hot oil, fry 3 boiled eggs at a time until crispy and golden, about 3 to 4 minutes each. Drain on a paper towel-lined plate.
  • Heat a large, deep frying pan over medium-high heat until hot. Add 1 tablespoon of oil to the pan and swirl to coat. Stir in onion, garlic, and ginger, and stir-fry for 2 minutes until the onion is soft. Add tomato and sambal oelek, then stir-fry for 1 more minute. Stir in bay leaves and 1 cup of cold water, bring to a boil, then reduce heat to medium and simmer for 5 minutes until the sauce thickens.
  • Gently stir in eggs to the chili sauce and heat through for about 1 minute. Season with salt and pepper. Serve as a savory side dish with beef, chicken, or vegetables, or as a hearty main over steamed rice.

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