Telur Balado - Indonesian Spicy Eggs

5.0 from 14 reviews

Author: Anita Jacobson

Courses: Side Dish

Cuisines: Indonesian

Diets: Gluten Free

Ingredients: Egg

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 12

Ingredients

• Fried hard-boiled eggs
• 12 peeled hard-boiled eggs
• enough oil for deep frying
• Balado sauce
• 2 tomatoes
• 3-10 red chilies (any variety, I typically use bird eye chilies)
• 75-gram shallot (or onion)
• 4 cloves garlic
• 3 tablespoon oil
• 1/2 tablespoon salt
• 1 teaspoon sugar
• 1/2 cup water
• 5 kaffir lime leaves, or the zest of 1 lime (optional)

Instructions

• Fried hard-boiled eggs
  1. Use a fork to prick the eggs all over.
  2. Heat a pot of oil for deep frying, and once the oil is hot (~ 175 Celsius/350 Fahrenheit), fry the eggs for 30 seconds to 1 minutes, or until a golden brown skin develop on each egg.
  3. Set the eggs aside over a strainer to remove excess oil.
• Balado sauce
  1. Puree together tomatoes, red chilies, shallot, and garlic in a food processor/blender.
  2. Heat oil in a large frying pan over medium-high heat. Sauté tomato sauce until fragrant, about 3 minutes.
  3. Return fried eggs to frying pan, and season with salt and sugar. Stir to mix.
  4. Add water to the pan, mix well, and bring to a boil.
  5. Reduce heat to a simmer and continue cooking until the sauce is dry and clings to the eggs.
  6. Add kaffir lime leaves, or lime zest (if using), and toss for 30 seconds.
  7. Turn off heat and transfer the eggs to a serving platter. Serve immediately with steamed white rice.