Indonesian Spicy Eggs (Sambal Goreng Telor)

Indonesian Spicy Eggs

I love hot and spicy food and I love eggs.  My Indonesian Spicy Eggs (Sambal Goreng Telor) is the perfect marriage of the two.  This recipe is similar to my Grandmother’s but with a few little tweaks such as a bit more coconut milk and the addition of paprika.  The fire of the chili paste, the savory spices, creamy sweet coconut milk, garlic and onion makes this dish vibrant with flavor.  Serve with warm white rice and garnish with sliced green onion.  Drizzle with sambal oeleck if desired.  Makes 4 servings. Enjoy!

4 eggs boiled and peeled.
1/3 cup onion minced
2 cloves garlic minced
2 tsp. sambal oeleck (I like more)
1/2 tsp galangal powder
1/2 tsp. lemon grass powder
1 tsp. sugar
3/4 tsp. paprika
1 tsp butter
1/2 c. coconut milk
1 chicken bouillon cube
1/2 c. water

Boil and peel eggs.  In a wok or a fry pan add butter and fry eggs until golden.  Remove eggs, slice in half and put into a serving dish.  Add a bit more butter to the wok and then add the onion, garlic, sambal oeleck, galangal, lemon grass, sugar and paprika.  Cook until fragrant about 3 minutes.  Turn down heat and add coconut milk, chicken bouillon and water.  Cook and stir for about 15 minutes more or until slightly thickened.  Pour sauce over eggs and serve.  Enjoy!

Print Friendly