Monday, July 2, 2012

Malaysian Egg Sambal

Eggs - 4
Oil - 2 tbsp
Onion - 1 medium sized, finely chopped
Garlic - 2 cloves, finely chopped
Tomato - 2, chopped
Red Chili Powder - 1/4 tsp
Paprika - 1/4 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt & Pepper
Cilantro - for garnishing (optional)

Heat a tbsp of oil in a cast iron skillet. Break the eggs one by one, season them with satt and pepper and fry them till the whites are set but the yolk is still a little runny. Remove them gently and place on a shallow serving bowl.

Heat a tbsp of oil in a skillet and add the chopped garlic and onion. Saute till the onion caramelises. Add salt, turmeric powder, chili powder, paprika, coriander powder and the chopped tomatoes.

Cook till the tomatoes get mushy and oil separates from the mixture.

Slide the tomato mixture on top of the eggs, mix gently taking care not to break the yolks and allow to sit for a few minutes. Garnish with cilantro and serve hot.

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1 comment:

Priya said...

Omg, wat a super droolworthy egg sambal..Thanks for sending to COG.