This recipe is featured in my ECookbook:
Long before Shakshuka took the world by storm, there is an Indonesian dish called "Sambal Telur Pecah". Very much like Shakshuka, eggs are poached in a red sauce. But unlike Shakshuka, instead of s tomato sauce, the eggs are poached in sambal sauce. Mind blown?
You can use any type of chili paste you desire, but sambal works really well in this recipe. Thai red chili paste is also a great substitute. You can sue me if you want, but Sambal Telur Pecah tastes way better than Shakshuka. Period.
I didn't do any major alterations to this dish. So, I am safe from being killed by my grandma. Lol! I love to serve this with some flatbread on the side. It is totally optional. You can serve this on some rice and it will be a very hearty and yummilicious meal already. Without much delay, why don't we get started with the recipe?
Ingredients:
(Serve 2)
Canola / Peanut / Vegetable Oil, For Sauteing
Yellow Onion Finely Minced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Sambal Homemade, 2 Heaped TBSP (Adjust To Preference)
Chicken Stock, 235g
Tomato Puree, 1 TBSP
Gula Melaka, 1 TBSP
Eggs, 2
Scallions Finely Chopped, For Garnishing
Matcha Salt, Pinch
Equipment:
Cast Iron Skillet
Directions:
Please visit my "How To Make Sambal" page for the recipe.
In a skillet over medium heat, add oil.
Once the oil is heated up, add in the onion.
Season with salt and pepper.
Saute until slightly caramelized.
Add in the garlic.
Saute until aromatic.
Add in the sambal.
Saute until well combined.
Add in 1/3 of the chicken stock and deglaze.
Add in the tomato puree and sugar.
Saute until well combined.
Taste & adjust for seasonings with sugar, salt and pepper.
Add in the rest of the chicken stock.
Turn the heat down to low.
*You can crack the eggs directly onto the sauce. But I crack the eggs individually into a cup and slide them in. This is to prevent any mishaps of rotten eggs or broken shells.*
Continue cooking until the egg whites are set. If you desire a hard-boiled yolk, cook it longer.
Remove from heat.
Garnish with scallions.
Lightly season the egg with matcha salt.
*To make matcha salt, blitz 1 TBSP of Maldon sea salt and 1 TSP of matcha powder until powdery in a spice grinder.*
Serve immediately over some rice or with any bread.
Recipe Video:
This recipe is featured in my ECookbook: