Recipe of Favorite Eggs in Chili Sauce (Telur Balado)

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Recipe of Speedy Eggs in Chili Sauce (Telur Balado). It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Eggs in Chili Sauce (Telur Balado), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggs in Chili Sauce (Telur Balado) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few components. You can have Eggs in Chili Sauce (Telur Balado) using 12 ingredients and 3 steps. Here is how you can achieve that.

It's originated from North Sumatra (Padang or Minang) Indonesia. This dish is pretty easy to make.

Ingredients and spices that need to be Take to make Eggs in Chili Sauce (Telur Balado):

1. 4 fresh red cayenne or fresno chili pepper, seeded. If they are too spicy, you can replace them with 2 small red bell pepper, seeded
2. 1 red thai chili (optional)
3. 6 shallots
4. 4 garlic cloves
5. 1 can (14.5 oz) diced tomato in juice, drained
6. 1 tsp salt
7. 1 tsp sugar
8. 1/4 tsp ground white pepper
9. 1 bayleaf
10. 4 kaffir lime leaves, thinly sliced (optional)
11. 100 ml water
12. 8 over easy/sunny side up eggs (most Indonesian use hard boiled eggs)

Steps to make to make Eggs in Chili Sauce (Telur Balado)

1. Combine all the ingredients in a food processor except bayleaf, kaffir lime leaves and eggs, blend into a paste.
2. Heat 2 tablespoon oil in a large skillet over medium heat. Pour the spice mixture into the skillet. Stir the bayleaf and kaffir lime leaves. Reduce heat to medium-low, add water. Stirring occasionally and let it simmer until fragrant and the sauce becomes thicker and the colour turns darker. Adjust salt and sugar as needed.
3. Add the eggs to the sauce, turning to coat. Cook until the sauce is thickened. Serve with cooked rice.

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