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.
5 duck or chicken eggs
2 tablespoons of oil
3 tablespoons chopped onion
2 chopped cloves of garlic
1 teaspoon sambal ulek
2 tablespoons tomato paste
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.
Beb sautées the eggs on their flat site in the pan. I do it a bit differently. I scoop them through and let this simmer for a few minutes.