Spicy Red Braised Eggs with Kaffir Lime and Lemongrass

Ingredients

• 1 kg chicken eggs
• For the Spice Paste:
  • 12 shallots
  • 8 cloves garlic
  • 1 teaspoon black pepper
  • 3 tomatoes
  • 7 red chilies
  • 5 bird’s eye chilies
• Additional Ingredients:
  • 5 kaffir lime leaves
  • 2 stalks lemongrass, bruised
  • 5 teaspoons granulated sugar
  • 2 teaspoons salt
  • 5 tablespoons sweet soy sauce
  • Fried shallots, for garnish
  • Cooking oil, as needed
  • Water, as needed

Instructions

1. Begin by boiling the eggs until they are fully cooked. Once cooked, transfer the eggs to a bowl of cold water to cool. Peel the eggs and set them aside. Briefly fry the peeled eggs in hot oil until their skins are slightly crispy. Set aside.

2. Heat a generous amount of oil in a pan over medium heat. Add the prepared spice paste and sauté until fragrant. This mixture should be smooth and well-combined.

3. Introduce the bruised lemongrass and kaffir lime leaves into the pan with the spice paste. Continue cooking until the aroma is released.

4. Stir in the sugar, salt, and sweet soy sauce. Mix thoroughly and cook until the sugar has dissolved and the flavors are well integrated. Taste and adjust seasoning if necessary.

5. Add the fried eggs to the pan, along with enough water to create a sauce that coats the eggs. Allow the mixture to simmer until the eggs are fully coated and the sauce has thickened slightly, with the oil and spices visibly separated.

6. Remove from heat and garnish with fried shallots before serving.

Serving Suggestion: Serve hot as a flavorful main dish or accompaniment with steamed rice. Enjoy the rich, spicy flavors of this traditional dish.