Egg in Chili Sauce (Telur Balado)

Ingredients

• 6 eggs
• 1/2 cup vegetable oil, for frying
• 8 shallots, peeled
• 4 cloves garlic
• 8 red Fresno or cayenne chiles, stemmed
• 2 dried red chiles, soaked in warm water
• 2 large tomatoes, chopped
• 1 teaspoon shrimp paste (terasi)
• 1 teaspoon sugar
• 1/2 teaspoon salt, plus more to taste
• 1 tablespoon fresh lime juice
• 2 tablespoons water
• 2 lime leaves, torn (optional)

Method

1. 1

   Place the eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 9 minutes.

   9:00 · Simmer eggs
2. 2

   Drain the eggs and transfer to an ice bath to cool for 5 minutes, then peel.

   5:00 · Cool eggs
3. 3

   In a blender or food processor, combine the shallots, garlic, fresh chiles, soaked dried chiles, tomatoes, and shrimp paste. Blend into a coarse paste, adding the 2 tablespoons water as needed to loosen the mixture.

4. 4

   Heat the vegetable oil in a 9-inch skillet over medium-high heat. Fry the peeled eggs, turning occasionally, until the surface is golden and slightly blistered, about 5 minutes.

   5:00 · Fry eggs
5. 5

   Remove the eggs with a slotted spoon and set aside, leaving about 2 tablespoons of oil in the skillet.

6. 6

   Add the blended chili paste to the skillet and cook over medium heat, stirring frequently, until darkened, fragrant, and the oil separates slightly, about 10 minutes.

   10:00 · Cook sambal
7. 7

   Stir in the sugar and salt, and simmer another 2 minutes to blend the flavors.

   2:00 · Simmer sambal
8. 8

   Halve the fried eggs lengthwise and nestle them into the sambal, spooning sauce over the tops. Simmer gently for 3 minutes to let the eggs absorb the sauce.

   3:00 · Simmer eggs in sambal
9. 9

   Remove from heat, stir in the lime juice and torn lime leaves if using, and taste for seasoning, adding more salt if needed.

10. 10

    Transfer to a serving plate and serve warm with steamed rice.