Simple Sambal Telur - Eggs in Spicy Sambal Sauce
If you've never tried Sambal Telur (Boiled Eggs in Spicy Sambal Sauce), this South East Asian side dish is going to blow your taste buds out of the water. Think the satisfying goodness of hard boiled eggs paired with the fiery heat of spicy Indonesian sambal sauce.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 sides
- 4 eggs
- 1 brown onion small, sliced in thin rings
- 2 kaffir lime leaves chopped finely
- 6 tbsp sambal paste homemade as above or store bought
- 2 tbsp vegetable oil for cooking
Boil eggs in a medium saucepan from cold water. Once boiling, cook for 5 minutes for slightly soft yolks or 8 minutes for hard boiled.
Heat up the oil in a medium saucepan with the heat on low-medium and plonk in your onion rings. Saute until lovely and translucent (1-2 mins) but don't allow to burn as it will change the flavour.
Next, pop in your sambal paste and kaffir lime leaves and stir fry until the mixture has loosened and it's nice and fragrant. If it starts to burn, turn down the heat slightly and add a little water.
Finally, add your boiled eggs into the pan with the sambal and stir fry until heated through (2-3 mins should do it!).
Serve beside your favourite spicy curries and don't forget the rice!
- You can fry the eggs in a little oil by themselves before adding the sauce, for a slightly different take on the recipe.
- Serve hot as is - we love mashing up the eggs and serving it in hot toasties.
- Serve cold as a salad. For an extra creamy touch, add some mayonnaise.
- Sambal telur goes great alongside rice and curries.
- Keep your eye on the heat - make sure to turn it down if it starts to stick or add a little water.
Variations & Substitutes
- How long does sambal telur last? We'd recommend no longer than a few days in the fridge. It's a relatively small batch though, so you shouldn't have too much of a problem finishing it in a day or two. Why not have it hot with dinner then cold the next day as a side salad?
- Do I have to use boiled eggs in the sambal? Cook the eggs how you like it. Instead of boiled eggs, you could try frying, scrambling or poaching them in the sauce instead. Whatever way you cook it goes well for breakfast with toast or rice.
- What is sambal? Sambal is a chilli paste which originated in Indonesia hundreds of years ago. There are said to be an amazing 200+ variants of sambal in Indonesia alone! Sambal is a versatile sauce used from anything from a condiment, coating, soup base, sauce topping or marinade.
- If you can't find kaffir lime leaves, substitute with one teaspoon of lime zest or a splash of lime juice.
- Add anything else you like to the sauce, including tofu, chicken, vegetables etc. Make a complete meal out of it.
- Add 1/3 of a cup of coconut milk or cream if it's too spicy for you, this will make it creamy and tone down the heat.
- If you're not a fan of onion rings, dice them small instead.
Calories: 104kcal | Carbohydrates: 9g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 1316mg | Potassium: 101mg | Fiber: 2g | Sugar: 6g | Vitamin A: 238IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg