What’s not to love about the Malaysian classic Egg Sambal or Sambal Telur? You have boiled eggs, onions, tomatoes, garlic and meagre spices – and you have a winner!
If there ever was a recipe I could make in my sleep with one hand tied behind my back, then it has to be this Egg Sambal or Sambal Telur. So much so, that I’ve even felt confident enough to cook this in front of a live audience in the middle of DLF CyberHub a few years ago for an event hosted by the folks at Good HouseKeeping India magazine.
You know how we all have that ONE back home from college meal (if you’re bold enough to move out of your parents’ home and go study some distance away, of course!) that we always request to have as soon as we walk through the door? For me, and honestly, still is today – it’s a Malaysian-style fish curry called Asam Pedas. Well for Little Dude, we’re pretty certain, it’s going to be this Boiled Egg Sambal.
I first made this Egg Sambal recipe, also known as Malaysian Sambal Telur, many years ago. I honestly don’t remember how or when exactly it came to be, but I’m pretty sure that the fact that it takes mere minutes to get from pan-to-table-to-tummy is what sealed the deal for me. And top that with Little Dude lapping it up every time, and I had a winner on my hands! Since then, this has been his most requested meal and one that we have a few times a month.
What’s not to love? You have boiled eggs, onions, tomatoes, garlic and meagre spices – and you have a winner! I love serving Egg Sambal or Sambal Telur with plain steamed rice and side of sliced cucumbers when I’ve had a long day and want a quick respite at dinner time. Or jazz it up with some Dal added to the mix if you have another 10 extra minutes to spare. It’s comforting and wholesome either way.
Boiled Egg Sambal (Malay-style Sambal Telur)
- 2 tbsp light cooking oil
- 2-3 large garlic cloves finely chopped
- 1 medium onion finely chopped
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- salt to taste
- 1 tbsp tomato paste
- 2 medium tomatoes finely chopped
- 1 tsp tamarind paste
- 6 large boiled eggs peeled and cut in half length-wise
- Heat oil in a wide pan and saute garlic and onions till soft and lightly browned. Add in the spices, salt and tomato paste, and fry for a few seconds.
- Add in chopped tomatoes and tamarind paste, and cook for 3-4 minutes till the tomatoes start to pulp and give out oil from the sides.
- Slowly slide in the eggs, and carefully mix them with the tomato sauce to coat, without breaking the pieces. Allow to heat through for a few minutes and serve warm.
I also have a similar version of this Egg Sambal or Sambal Telur recipe made with Fried Eggs.
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