Eggs in Sweet and Spicy Sambal
Egg sambal recipe made for expats and those of you who find it difficult to get dry chillies, shrimp paste or even tamarind. This sambal is equally delicious and one of the simplest sambal recipes ever.
Servings: 4 people
Ingredients
- 12 roasted sweet red bell peppers
- ½ red onion , chopped into chunks
- 4 garlic cloves
- 1 thumb sized ginger
- salt to taste
- 1 teaspoon cayenne pepper powder
- 1 ½ tablespoon coconut sugar
- 2 tablespoon lemon juice
- 2 tablespoon fish sauce
- 1 ¼ cup water (310 ml)
- 1 yellow onion , sliced into thin rings
- 4 eggs
- coriander leaves , for garnish
- slices of chili , for garnish
Instructions
- In a food processor, blend sweet red bell peppers, red onion, garlic and ginger into a smooth mixture. Pour the mixture into a hot pan with some oil.
- Add in salt to taste and cayenne pepper powder. Mix everything together and cook until the liquid evaporates, around 10 minutes.
- Then add in water, sugar, lemon juice and give it a stir. Add in ring onions and continue cooking until the onion is slightly softened. Adjust seasoning if needed.
- Make 4 nests and drop in an egg into each of them. Reduce heat to low and continue cooking until the eggs are cooked to your liking. Garnish with coriander leaves and chili slices. Serve immediately with white rice or bread. Enjoy!
Nutrition
Calories: 130.6kcal | Carbohydrates: 15.8g | Protein: 7.8g | Fat: 4.7g | Saturated Fat: 1.5g | Cholesterol: 163.7mg | Sodium: 2610.3mg | Potassium: 376.7mg | Fiber: 2.4g | Sugar: 6.2g | Calcium: 94.3mg | Iron: 2mg