Sambal Poached Eggs | Sambal Telur Pecah

Name: Sambal Poached Eggs | Sambal Telur Pecah
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: Canola / Peanut / Vegetable Oil, For Sauteing; 1 Yellow Onion Finely Minced,; Pinch Sea Salt,; Pinch Black Pepper,; 3 Cloves Garlic Finely Minced,; @chillibellasg's Sambal / Any Sambal / Thai Red Chili Paste, 2 Heaped TBSP; (Adjust To Preference); 235 g Chicken Stock,; 1 TBSP Tomato Puree,; 1 TBSP Coconut Sugar,; 2 Eggs,; Scallions Finely Chopped, For Garnishing; Pinch Matcha Salt,; Homemade Pita, 2 (Optional)

Daniel Lim @fatdoughsg

Singapore

#mycookbook

This is the 2nd dish using @chillibellasg's sambal chili. Long before Shakshuka took the world by storm, there is an Indonesian dish called "Sambal Telur Pecah". Very much like Shashuka, eggs are poached in a red sauce. But unlike Shakshuka, instead of s tomato sauce, the eggs are poached in sambal sauce. Mind blown?

You can use any type of sambal you desire, but @chillibellasg's works really well in this recipe. Thai red chili paste is also a great substitute. I made a Tom Yum Grilled Pizza back in 2019 using Thai Red Chili Paste. You can check it out if you wanna make it from scratch. You can sue me if you want, but Sambal Telur Pecah tastes way better than Shakshuka. Period.

I didn't do any major alteration to this dish (unlike what I did to sambal telur hancur). So, I am safe from being killed by my grandma. Lol! I love to serve this with some flatbread on the side. It is totally optional. You can serve this on some rice and it will be a very hearty and yummilicious meal already. Without much delay, why don't we get started with the recipe?

#mycookbook

Daniel Lim @fatdoughsg

Saved

Ingredients

30 mins

2 servings

Canola / Peanut / Vegetable Oil, For Sauteing
1Yellow Onion Finely Minced,
PinchSea Salt,
PinchBlack Pepper,
3 ClovesGarlic Finely Minced,
@chillibellasg's Sambal / Any Sambal / Thai Red Chili Paste, 2 Heaped TBSP
(Adjust To Preference)
235 gChicken Stock,
1 TBSPTomato Puree,
1 TBSPCoconut Sugar,
2Eggs,
Scallions Finely Chopped, For Garnishing
PinchMatcha Salt,
Homemade Pita, 2 (Optional)

Saved

Steps

30 mins

1

You can visit my previous recipe for the homemade pita or visit: https://www.fatdough.sg/post/greek-pita
2

In a skillet over medium heat, add oil.
Once the oil is heated up, add in the onion.
Season with salt and pepper.
Saute until slightly caramelized.
Add in the garlic.
Saute until aromatic.
3

Add in the sambal.
Saute until well combined.
Add in 1/3 of the chicken stock and deglaze.
Add in the tomato puree and sugar.
Saute until well combined.
Taste & adjust for seasonings with sugar, salt and pepper.
4

Add in the rest of the chicken stock.
Turn the heat down to low.
*You can crack the eggs directly onto the sauce. But I crack the eggs individually into a cup and slide them in. This to prevent any mishaps of rotten eggs or broken shells.*
Continue cooking until the egg whites are set. If you desire a hard-boiled yolk, cook it longer.
5

Remove from heat.
Garnish with scallions.
Lightly season the egg with matcha salt.
*To make matcha salt, blitz 1 TBSP of Maldon sea salt and 1 TSP of matcha powder until powdery in a spice grinder.*
Serve immediately with some homemade pita bread.