Hard boiled eggs with chili tomato sauce

Hard boiled eggs with chili tomato sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 to 8
Author Connie Veneracion


  • 2 stalks of lemongrass (white and light green portions only)
  • 4 cloves garlic
  • 4 shallots
  • 8 tomatoes
  • juice of 1 lemon or lime
  • 4 bird’s eye chilis (or any super hot variety)
  • 1 teaspoon salt
  • 1 teaspoon shrimp paste
  • 2 tablespoons sugar
  • 8 hard-boiled eggs
  • cooking oil for deep-frying


  • Pound 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.
  • Heat the cooking oil in a wok.
  • Hard boiled eggs with chili tomato sauce
  • When the oil starts to smoke, 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.
  • Hard boiled eggs with chili tomato sauce
  • 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.