Quick Sambal Egg - Malaysian Inspired
Sambal is a thick red spicy paste made of onion, garlic, ginger and red chillies. It makes a good gravy over almost anything - shrimp, fish, eggs, chicken. It is best served over rice. This is a quick version of a typical Malaysian dish.
- 4 to 6 eggs
- 1 to 3 tbsp sambal oelek (or any store-bought chilli paste, adjust according to taste)
- ½ onion, diced
- 3 cloves garlic, chopped
- 3 tbsp oil
- 2 to 3 tbsp soy sauce, adjust according to taste
- 2 to 3 tbsp lime or lemon, adjust according to taste
- cucumber or cilantro for garnish, optional
- 1 tsp sugar
- Sautee onion and garlic in oil until lightly browned and fragrant.
- Add chilli paste and fry until bubbly, being careful not to allow it to burn.
- Add soy sauce, lime juice and sugar into sambal mixture. Remove from heat once mixture gets bubbly again.
- Either boil or fry eggs in a separate pan.
- Pour sambal over eggs and serve over rice. Garnish with cucumber and/or cilantro. May substitute with lettuce sliced thinly.