Telur Balado (Eggs in Sambal)

Telur balado is a great dish to fancy up soft-boiled eggs by rolling them in a bold, sour, and spicy sauce.

This dish was part of our New Year's Eve Rijsttafel. It's easy to make and so delicious! Please bear in mind that this is my interpretation. Original versions I saw added sugar; I find added sugar is largely unnecessary except in baking! But if you want more sweetness than the tomato sauce adds, feel free to stir in up to 1 Tablespoon of sugar into the sauce.

Ingredients

• Soft boiled eggs, peeled

• 1 Tablespoon oil

• 1/4 cup finely diced shallots or onions

• 4 cloves garlic, peeled and pressed

• 1/2 cup tomato sauce

• 1/2 water

• 1 Tablespoon Sambal Oelek (my recipe in this post)

• zest from 1 organic lime

• juice from 1 organic lime

Procedure

Heat oil in a large skillet over medium-high heat. Sauté onions until softened and translucent. Stir in the garlic and cook until aromatic, approximately 1 to 2 minutes. Pour in tomato sauce and whisk in sambal oelek. Pour in water and bring to a boil. Once the sauce begins to thicken, add the eggs. Stir until the sauce begins to cling to the eggs. Stir in the zest and squeeze the lime juice over the eggs. Serve with yellow rice.