easy delicious egg sambal

EGG SAMBAL 

INGREDIENTS

8 eggs

2 cups vegetable oil

1 red onion, halved, thinly sliced

2 garlic cloves, thinly sliced lengthways

5cm piece fresh ginger, grated

1 tomato, diced

1 tablespoon sambal oelek

2 bay leaves

steamed jasmine rice, to serve

METHOD

Step 1

Hard-boil eggs: Place eggs in a large saucepan and cover with cold water. Bring to the boil, stirring constantly, over medium-high heat. Cook for 7 minutes. Drain. Refresh under cold water. Peel eggs in water and set aside to cool. Pat dry with paper towel.

Step 2

Heat oil in a wok over medium-high heat until hot. Fry boiled eggs, 3 at a time, for 3 to 4 minutes or until crisp and golden. Transfer to a plate lined with paper towel.

Step 3

Heat a large, deep frying pan over medium-high heat until hot. Add 1 tablespoon hot oil to pan. Swirl to coat. Add onion, garlic and ginger. Stir-fry for 2 minutes or until onion is soft. Add tomato and sambal oelek. Stir-fry for 1 minute. Add bay leaves and 1 cup cold water. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce thickens.

Step 4

Add eggs to chilli sauce. Cook, stirring gently, for 1 minute or until heated through. Season with salt and pepper. Serve as a side with beef, chicken or vegetables or as a main over steamed rice.