Fried Egg Sambal


Visit the Indian Food Glossary for information on the ingredients in this recipe
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. This recipe is slightly adapted from Meena of Hooked on Heat. Her blog is the focus of Tried and Tasted, a monthly food event started by Zlamushka and hosted this month by KC of Kits Chow. Meena has loads of delicious and straightforward recipes and I was tempted by many of her vegetarian creations, but finally settled on this egg sambal because I always enjoy dressing up one of nature's most versatile foods! For those unfamiliar with the term, sambal is 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
Adapted from Hooked on Heat

4 large eggs
1 small onion, chopped
1 clove of garlic, minced
2 - 3 hot green chilies, finely chopped
1/2 teaspoon of chili powder
1 teaspoon of coriander
1/2 teaspoon of cumin
1/2 teaspoon of cayenne
1/2 teaspoon of turmeric
1 large tomato, finely chopped
1 tablespoon of tomato paste
2 - 3 tablespoons of butter or oil
sea salt and freshly cracked black pepper to taste


Begin by frying the eggs. Heat some oil or butter 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.

Heat more oil or butter in the pan and saute the onion and garlic for a few minutes. Add the ground spices and hot chillies, stir and fry 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.

Serves 2-4.

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

11 comments:

Pooja said...

Looks spicy and delicious Lisa! Always love eggs in a spicy mixture!

Fenris Badwulf said...

What is more evocative of my childhood in Ontario than eggs? Scrambled (like the cheesy scrambled eggs), or fried, like these.

Now you make them more interesting.

Suparna said...

hiiiiiiiiiiiiiiiii Lisa,
how r u? hope alls well at ur end.
awesome mouth watering pic ..mmmm spiced up and gorgeously dressed up dish! good one Lisa :)shall try it sometime

Preeti Singh said...

Tempting and spicy looking dish...have never tried before.

Parita said...

i have recently started eating boiled eggs, fried ones sound delicious, i'll try this sometime, thanks for sharing!

Soma said...

This looks fingerlicking good. we do a lot of eggs, esp. for the weekend quick brunch. nice idea for a change.

Yasmeen said...

Eggs are regular on my breakfast,love to try this spicy sambal :)

eatme_delicious said...

That looks delicious! Though maybe a bit spicy for me. ;)

Susan said...

I'd be happy to eat these for any meal. Such rich, red spices. Marvelous!

Kevin said...

This looks like a really way to do eggs for breakfast!

zlamushka said...

Hi Lisa,
I am so plesed to see such a wonderful entry from your kitchen :-) - thanks for participating. I hope you are up for this month´s challenge too :-) Details on my Blog - left upper corner.