Indonesian Spiced Eggs

Here’s a flavorful recipe for Indonesian Spiced Eggs (Telur Balado or Telur Bumbu Bali) tailored for two servings, complete with equipment, prep and cook times.

 Indonesian Spiced Eggs (Telur Bumbu Bali / Telur Balado) — Serves 2

 Overview

• Cuisine: Indonesian

• Dish Type: Spicy egg dish (vegetarian-friendly)

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

 Equipment Needed:

• Medium saucepan (for boiling eggs)

• Frying pan or wok (for frying and simmering)

• Blender or mortar and pestle (for spice paste)

• Slotted spoon

• Knife and cutting board

 Ingredients

 For the Eggs:

• 4 medium eggs

• Oil for frying (about 1/4 cup, can be reused after frying paste)

 For the Spice Paste (Bumbu):

• 3 red chilies (or 1 red chili + 1 tsp chili paste, adjust heat to taste)

• 2 shallots or 1 small red onion, chopped

• 2 garlic cloves

• 1 small tomato, chopped (or 1 tbsp tomato paste)

• 1 tsp tamarind paste (or juice from 1/2 lime as a sub)

• 1 tsp palm sugar or brown sugar

• Salt to taste

• Optional: 1 slice of galangal or ginger (for extra aroma)

Preparation Steps

1. Boil and Fry Eggs (15–20 mins total)

• Boil the eggs in a saucepan for 10 minutes until hard-boiled.

• Cool in water, then peel.

• Heat 2–3 tbsp of oil in a frying pan and lightly fry the peeled eggs until golden and blistered (about 5 mins). This helps the sauce stick better. Set aside.

2. Make the Spice Paste (5 mins)

• Blend or grind the chilies, shallots, garlic, tomato, and a pinch of salt into a smooth paste.

• If using a mortar and pestle, pound to a coarse paste.

3. Cook the Spice Paste (10 mins)

• Heat 1–2 tbsp of the used oil in the pan.

• Fry the paste over medium heat, stirring often, until fragrant and slightly thickened (about 7–10 mins).

• Add tamarind, sugar, and adjust salt. Optionally, add a splash of water to loosen the sauce.

4. Simmer Eggs in Sauce (5 mins)

• Add the fried eggs to the sauce.

• Stir to coat well and simmer for 5 minutes, turning occasionally, until the eggs are richly colored and infused.

 To Serve

Serve hot with:

• Steamed jasmine or white rice

• Cucumber slices or stir-fried greens (optional side)

• Garnish with fried shallots or chopped coriander (optional)

 Tips

• Less spicy? Remove chili seeds or reduce the chili count.

• More saucy? Add 1/4 cup water or coconut milk during the simmering stage.

• You can also use this spice base with tofu or tempeh for variety.