Fried Egg Sambal

Eggs are an ideal solution for a quick and healthy dinner, especially when the air is thick with humidity and the last thing you want to do is hover over a hot stove. I made this egg sambal because I always enjoy dressing up one of nature's most versatile foods. For those unfamiliar with the term, sambal is a spicy condiment popular in Southern Indian and Asia.

I served this dish alongside some pan fried mushrooms with paprika for a truly tasty and satisfying meal.

Fried Egg Sambal

Recipe by Lisa Turner Adapted from Hooked on Heat Cuisine: Indian/Southeast Asian Published on June 29, 2009 Easy fried eggs in a thick and spicy tomato, onion and garli sauce Preparation: 10 minutes Cooking time: 20 minutes Print this recipe Ingredients: 3 tablespoons butter or oil, divided 4 large eggs 1 small onion, chopped 1 clove garlic, minced or crushed 2 to 3 green chilies, seeded and finely chopped 1 teaspoon ground coriander 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon ground cayenne 1/2 teaspoon ground turmeric 1 large tomato, finely chopped 1 tablespoon tomato paste sea salt and fresh cracked black pepper to taste Instructions: Begin by frying the eggs. Heat half of the butter or oil in a frying pan over medium-low heat. Cook the eggs uncovered for a few minutes and then cover them with a tight-fitting lid. Cook until the yolks are just set. Remove from the pan and set aside. Turn up the heat to medium and heat the remaining butter or oil in the pan. Sauté the onion and garlic for a few minutes. Add the chilies and spices, stir for a few seconds, and then add the tomatoes and tomato paste. Cook, stirring often, until the tomatoes break down and the mixture thickens up. Add the fried eggs to the pan and gently toss to coat. Reduce the heat to low and continue to cook for a few more minutes, or until the eggs are warmed throughout. Makes 2 to 4 servings

More recipes featuring eggs from my kitchen:
Shakshouka
Cheddar and Mushroom Shirred Eggs
Indian-style Baked Eggs Florentine