Sambal Telur (Eggs with Sambal)
Serves 2
20 mins prep
20 mins cook
40 mins total
Spicy with a subtle hint of sweetness. The perfect dish for any spicy food lover. This is the Malaysian version of Eggs in Hell.
Soak the dried chili in hot water for at least 15 minutes.
Boil the eggs to your preferred yolk consistency.
Blend the onion, garlic, ginger, dried chili and 1/4 cup of water until it reaches a paste consistency.
In a pan over medium heat, heat up the oil.
Once the oil is hot enough, slowly pour in the blended paste and stir. Careful of the splatter. Let it cook for 10-15 minutes or until the blended mixture is cooked (the paste will be a bit darker in color). Stir occasionally.
Add tomato paste and season with salt and sugar. Add the remaining water, a little bit at a time while stirring.
Once it starts simmering, add the eggs and stir. Serve and enjoy!
