Spicy Indonesian Fried Eggs with Balado Sauce

Telur Ceplok Balado

Ingredients:

• 5 large eggs
• Cooking oil, as needed
• Salt, to taste
• Sugar, to taste
• Royco seasoning, to taste

For the Spice Paste:

• 7 shallots
• 4 cloves garlic
• 10 curly red chilies
• 5 red bird’s eye chilies
• 1 tomato
• 4 roasted candlenuts
• 1/2 sachet of ABC shrimp paste

Instructions:

1. Heat oil in a frying pan over medium heat. Fry each egg individually until the whites are crispy and golden brown, then set them aside on a paper towel to drain excess oil.

2. In a blender or food processor, blend together the shallots, garlic, curly red chilies, red bird’s eye chilies, tomato, roasted candlenuts, and shrimp paste until you have a smooth paste.

3. Heat a generous amount of oil in a pan over medium heat. Add the spice paste and sauté until fragrant and cooked through.

4. Season the spice paste with salt, sugar, and Royco seasoning to taste. Stir well to combine and adjust the seasoning according to your preference.

5. Once the spice paste has been thoroughly cooked and the flavors have melded, gently add the fried eggs to the pan. Stir carefully to ensure that the spice paste coats each egg evenly.

6. Continue cooking for a few more minutes, allowing the eggs to absorb the flavors of the spice paste.

7. Serve hot, and enjoy this flavorful Indonesian dish as a delightful main course or side!

Note: For an extra kick, you can adjust the number of chilies according to your heat preference.