Eggs in Chili Sauce (Telur Balado)

Name: Eggs in Chili Sauce (Telur Balado)
Cuisine: American
Ingredients: 4 fresh red cayenne or fresno chili pepper, seeded. If they are too spicy, you can replace them with 2 small red bell pepper, seeded; 1 red thai chili (optional); 6 shallots; 4 garlic cloves; 1 can (14.5 oz) diced tomato in juice, drained; 1 tsp salt; 1 tsp sugar; 1/4 tsp ground white pepper; 1 bayleaf; 4 kaffir lime leaves, thinly sliced (optional); 100 ml water; 8 over easy/sunny side up eggs (most Indonesian use hard boiled eggs)

Pawon Indo Bule @PawonIndoBule

It's originated from North Sumatra (Padang or Minang) Indonesia. This dish is pretty easy to make.

Pawon Indo Bule @PawonIndoBule

It's originated from North Sumatra (Padang or Minang) Indonesia. This dish is pretty easy to make.

Saved

Ingredients

4fresh red cayenne or fresno chili pepper, seeded. If they are too spicy, you can replace them with 2 small red bell pepper, seeded
1red thai chili (optional)
6shallots
4garlic cloves
1 can (14.5 oz)diced tomato in juice, drained
1 tspsalt
1 tspsugar
1/4 tspground white pepper
1bayleaf
4kaffir lime leaves, thinly sliced (optional)
100 mlwater
8over easy/sunny side up eggs (most Indonesian use hard boiled eggs)

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Steps

1

Combine all the ingredients in a food processor except bayleaf, kaffir lime leaves and eggs, blend into a paste.
2

Heat 2 tablespoon oil in a large skillet over medium heat. Pour the spice mixture into the skillet. Stir the bayleaf and kaffir lime leaves. Reduce heat to medium-low, add water. Stirring occasionally and let it simmer until fragrant and the sauce becomes thicker and the colour turns darker. Adjust salt and sugar as needed.
3

Add the eggs to the sauce, turning to coat. Cook until the sauce is thickened. Serve with cooked rice.