Spicy Duck Eggs in Sambal Mercon
Ingredients:
- 6 duck eggs, boiled and peeled
- 30 bird’s eye chilies (cabe rawit)
- 2 medium tomatoes
- 5 shallots
- 3 cloves garlic
- Salt, to taste
- A little coconut oil for sautéing
Instructions:
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Begin by blending all the ingredients—bird’s eye chilies, tomatoes, shallots, and garlic—into a smooth paste. Add a small amount of water to facilitate blending if necessary.
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Heat a little coconut oil in a pan over medium heat. Add the blended paste and sauté until the aroma of the spices is released and the mixture thickens slightly.
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Gently add the boiled and peeled duck eggs to the pan, stirring carefully to coat the eggs with the sambal. Season with salt to taste.
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Allow the eggs to simmer in the sambal for about 5 minutes, giving the flavors time to meld and the sambal to infuse into the eggs.
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Once the sambal has nicely coated the eggs and the flavors have melded, your dish is ready to serve. Enjoy your spicy duck eggs as a delicious and bold addition to any meal.
