Vegetarian
Eggs in Chili Sauce
Boiled eggs flash-fried for a skin, then coated in properly cooked red chili paste.
- Time
- 30 min
- servings
- 4
- Spice level
- 🌶️🌶️🌶️
- Estimated cost per serving
- Rp 6.000
Equipment used:StovePotWok
Contains: Egg
Ingredients
Quantities adjust automatically.
- 6 pcChicken eggNot yet
- 8 pcRed chiliNot yet
- 8 pcBird's eye chilioptionalNot yet
- 6 cloveShallotNot yet
- 3 cloveGarlicNot yet
- 1 pcTomatoNot yet
- 1 sheetIndonesian bay leafoptionalNot yet
- 1 stalkLemongrassoptionalNot yet
- 1 tspSugarNot yet
- 1 tspSaltNot yet
- ½ pcLimeoptionalNot yet
- 5 tbspCooking oilNot yet
Method
- 1
Boil the eggs for 10 minutes, peel, then flash-fry until the surface wrinkles.
- 2
Coarsely pound the chilies, shallots, garlic, and tomato.
- 3
Fry the paste in generous oil over low heat until it darkens and the oil separates. This takes 8 minutes and cannot be rushed.
- 4
Season with sugar and salt, add the eggs, and turn gently to coat. Squeeze lime over at the end.
Estimated nutrition per serving
- Energy
- 270 kkal
- Protein
- 11 g
- Carbohydrate
- 6 g
- Fat
- 22 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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