Belado with Eggs

by Pauline Chavannes de Senerpont Domis · Published September 20, 2014 · Updated March 2, 2018

Belado with Eggs

I love to make this spice tomato egg recipe for vegetarian friends. It is easy and you can make this dish quickly. Most ingredients are probably in your pantry. So you have unexpected vegetarian friends visiting? No problem! For more vegetarian recipes check out this page on Pisang Susu.

Belado Eggs #322 translated from Groot Indonesisch Kookboek, Beb Vuyk, page 271.

Ingredients

5 duck or chicken eggs
2 tablespoons of oil

herbs

3 tablespoons chopped onion
2 chopped cloves of garlic
1 teaspoon sambal ulek
2 tablespoons tomato paste
salt

Boil the eggs about 12 minutes, the duck eggs for at least 15 minutes; rinse them in cold water and peel them.

Rub together the chopped onions, garlic, tomato puree, chili paste, and salt.

Sauté this mixture in the oil and fry the eggs briefly in it. After 2 to 3 minutes take the eggs out of the mixture, cut them and fry them shortly in the mixture with the open side downwards.

Serve them in a dish with the flat or curved side up and cover with the sauce mixture.

In Asia, you can buy duck eggs anywhere. I love them. They are bigger, firmer and taste just a little more intense than chicken eggs.

You can make this belado as spicy as you want. Delicious with homemade sambal.

I rub the onions and garlic with sambal (chili salsa) and a teaspoon of salt. Then I scoop the tomato puree through and sauté the paste in two tablespoons of oil.

My eggs, I’ve cooked for about 10 minutes, can go stripped into the pan too.