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Telur balado — Indonesian eggs in spicy tomato sambal

Why it worksFrying the boiled eggs gives them a wrinkly skin, so the spicy sambal sauce sticks to them.

Ingredients

• 9 eggs
• 300 g tomatoes
• 150 g onions
• 12 g garlic
• 30 g sambal oelek
• 5 g sugar
• 30 ml sunflower oil
• 250 g white rice
• 300 g frozen green beans

Method

1. Boil the eggs for 10 minutes. Cool them under the cold tap and peel them. Start cooking the rice as the packet says.
2. Chop the onion, garlic and tomatoes very finely.
3. Dry the eggs with a tea towel. Heat the oil in a frying pan on medium-high heat. Fry the eggs for 4–5 minutes, turning them, until the outside is golden and a little wrinkly. Stand back, because they can spit. Put them on a plate.
4. Turn the heat to medium. In the same oil, cook the onion, garlic, tomatoes and sambal for 8 minutes, until thick. Stir in the sugar and a pinch of salt.
5. Meanwhile, boil the frozen green beans for 4 minutes and drain.
6. Put the eggs back in the pan and turn them in the sauce. Serve with the rice and green beans.

A portion: about 690 kcal · 28 g protein · 81 g carbs · 26 g fat