Belado with Eggs
I love to make this spice tomato egg recipe for vegetarian friends. It is easy and you can make this belado with eggs 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.
This recipe is enough for 5 people and is done in 20 minutes.
Belado with 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
- Boil the eggs for about 12 minutes, and the duck eggs for at least 15 minutes; rinse them in cold water and peel them.
- Grind 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 mix, 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 a little more intense than chicken eggs.
You can make this belado with eggs as spicy as you want. When I cook for kids, I leave the chili out, but you can add as much sambal as you like. Beb suggests a sambal ulek, but I have over 20 recipes here on this blog for homemade sambal (chili salsa).
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. I add some water (a small cup) to make this mix into a sauce.
My eggs, which 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 them simmer for a few minutes. When the time to serve, I cut them in half.