If you’re looking for an inexpensive dish that can be served with rice for breakfast, lunch or dinner, look no farther. This tasty egg dish is a winner.
What is it made of? As the title says, hard boiled eggs and chili tomato sauce. How is it made? Boil the eggs, remove the shells, deep fry then braise in chili tomato sauce. How to make the chili tomato sauce? Easy. Just follow this simple recipe.
Chili tomato sauce
Makes about 2 cups.
Ingredients
- Ingredients:
- 2 stalks of lemongrass (white and light green portions only)
- 4 cloves of garlic
- 4 shallots
- 8 tomatoes
- juice of 1 lemon or lime
- 4 bird’s eye chilis (or any super hot variety)
- 1 tsp. of salt
- 1 tsp. of shrimp paste
- 2 tbsps. of sugar
Instructions
- Crush the lemongrass. Peel the garlic. Peel and cut the shallots into halves.
- Plunge the tomatoes in boiling water for a few minutes to loosen the skins. Peel off the skins and discard.
- Place all the ingredients in a blender or food processor and puree. Add more salt or sugar or both to suit your taste.
- Now that you have you chili tomato sauce, you can use it to make hard boiled eggs with chili tomato sauce. You will need about a cup of chili tomato sauce for every four eggs.
- Hard boil the eggs. Crack the shells and discard.
- Heat about three cups of cooking oil in a wok. When the oil is smoking, add the hard boiled eggs and fry over very high heat until the egg whites are lightly browned in spots and blistered. Remove with a slotted spoon.
- Take about two tablespoonfuls of the hot oil and pour into a sauce pan. Reheat then pour in the chili tomato sauce. Cook, stirring, for a few minutes or until very fragrant. Add the eggs. Lower the heat, cover and simmer for a few minutes.
- To serve the eggs, transfer to a plate or shallow bowl. Sprinkle with fresh cilantro. If you’re not a fan of cilantro, try a mixture of finely sliced onion leaves and fresh flat-leaf parsley.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
oh yes I am indeed looking for recipes like this! what a coincidence that just last week we had egg curry.
This egg curry recipe is very different from the one my mum use to make. We’re Burmese.
How do you cook yours?
looks great and easy!
will try this at home.
I love eggs! We always include boiled eggs in saucy dishes like adobo, mechado and menudo, pandagdag rekado pa when on a tight budget. I would like to try this one, a dish of its own.
This looks like Indonesian curry. But yours is more attractive.
How delicious looking! Reminds me of “Son in law eggs”.
hi,ms.connie..i’m a follower of your blog.. i already cooked this dish twice na..yummy and easy to cook..my brother loves the chili tomato sauce..perfect pair with fried fish talaga.
Ah so you saw this in Feast ASia? I’m moving the contents back here to use the feast domain for another project.
Sarap!Im making this tomorrow!
I tried this one today… yippee what a relief from my old recipe, very fast and tasty.
Try also to replace lemon with a squeezed diluted ripe tamarind in little water (a thumb size / used in Thai Cooking). Mine didn’t come out red in color so i put turmeric powder for color.
I have this similar recipe learned from a Burmese friend and this is her version of an egg curry.