Spicy Indonesian Telur Balado: Flavorful Fried Eggs with Chili Paste

Telur Balado: Spicy Indonesian Eggs

Ingredients:

• 6-8 chicken eggs, boiled or made sunny-side up (I enjoy both methods)
• 2 kaffir lime leaves
• 1 stalk lemongrass, smashed
• 2 tamarind pods, with a bit of water
• 1-2 tablespoons granulated sugar
• Salt and pepper, to taste
• Cooking oil, as needed

For the Spice Paste:

• 8 large red chilies
• 4 red bird’s eye chilies (adjust for heat preference)
• 2 ripe red tomatoes
• 6 shallots

Instructions:

1. Prepare the Eggs: Begin by boiling the eggs until fully cooked. If you prefer a different texture, you can make them sunny-side up. Once cooked, heat oil in a pan and fry the eggs until golden. Set aside.

2. Cook the Spice Paste: In the same pan, add a little more oil if needed. Sauté the ground spice paste along with the kaffir lime leaves and smashed lemongrass. Cook for about 5 minutes, allowing the flavors to meld.

3. Season the Paste: Add salt, granulated sugar, and pepper to the spice mixture. Stir well. Next, incorporate the tamarind water, adjusting the amount to taste.

4. Simmer: Allow the mixture to cook until the liquid has reduced slightly and the flavors have intensified.

5. Combine and Finish: Gently add the fried eggs to the pan. Stir carefully to ensure the eggs are well-coated with the spicy paste. Cook for a few minutes until the eggs have absorbed the flavors.

6. Serve: Turn off the heat and serve the Telur Balado warm, either as a main dish or a flavorful side.

Enjoy the vibrant, spicy flavors of this classic Indonesian dish!