Telur Ceplok Balado: A Spicy Indonesian Fried Egg Delight
Ingredients:
- 7 large eggs
- Salt, to taste
- Cooking oil, for frying
For the Sambal:
- 250 grams red chilies and bird’s eye chilies
- 1 large tomato
- 2 shallots
- 2 cloves garlic
- A splash of water
- Salt, to taste
- Sugar, to taste
- Cooking oil, for frying
Instructions:
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Prepare the Sambal: Begin by blending all the sambal ingredients—red chilies, bird’s eye chilies, tomato, shallots, and garlic—until smooth. Add a splash of water if necessary to help with blending. Season with salt and sugar according to your taste preferences.
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Cook the Sambal: Heat a generous amount of cooking oil in a pan over medium heat. Once the oil is hot, pour in the blended sambal mixture. Cook, stirring occasionally, until the sambal is fragrant and has reduced slightly. Adjust seasoning with additional salt and sugar if needed. Set aside.
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Fry the Eggs: Heat oil in another pan for frying the eggs. Crack the eggs into the hot oil, adding a pinch of salt on top of each egg. Fry the eggs to your desired level of doneness, flipping them if you like the yolks less runny. Once cooked, remove the eggs from the oil and drain on paper towels.
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Assemble the Dish: Place the fried eggs on a serving plate. Spoon the prepared sambal over the eggs, ensuring they are well-coated. You can choose to skip the additional frying of the sambal-covered eggs for a more practical approach. The sambal can be stored for future use in the refrigerator, where it will keep well.
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Serve and Enjoy: Your Telur Ceplok Balado is now ready to be enjoyed. Serve hot as a flavorful and spicy accompaniment to your meal.
This dish combines the rich, savory flavor of fried eggs with the vibrant heat of Indonesian sambal, making it a perfect addition to any meal. Enjoy the bold flavors and the simplicity of this delightful recipe!
