Balado Eggs are a flavorful and spicy dish made with hard-boiled eggs coated in a tangy, fiery chile sauce. A popular dish in Indonesian and Malaysian cuisine, this recipe delivers bold flavors, with the perfect balance of heat, sweetness, and acidity. It’s an ideal side dish or a snack for those who love a little spice.
Ingredients
- 6 large eggs, hard-boiled
- 2 tablespoons vegetable oil
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 3 red chilies (adjust to spice preference), chopped
- 2 tomatoes, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- Salt to taste
- Fresh cilantro or basil for garnish (optional)
Instructions
- Prepare the Eggs:
Hard-boil the eggs by placing them in a pot of water, bringing it to a boil, then reducing the heat and letting them simmer for 10-12 minutes. Once cooked, remove the eggs, cool them under cold water, peel them, and set aside. - Make the Balado Sauce:
In a large pan, heat the vegetable oil over medium heat. Add the chopped shallots and garlic, sautéing until they become fragrant and softened, about 2-3 minutes. - Add Chilies and Tomatoes:
Stir in the chopped red chilies and tomatoes. Cook for another 5 minutes until the tomatoes soften and release their juices. Add the tomato paste, sugar, soy sauce, and vinegar. Continue cooking for another 2-3 minutes until the sauce thickens slightly. - Season:
Season the sauce with salt to taste. Adjust the sweetness or sourness by adding more sugar or vinegar if needed. - Combine with Eggs:
Add the peeled hard-boiled eggs to the pan, gently coating them with the sauce. Let them cook together for another 2-3 minutes, allowing the flavors to meld. - Garnish and Serve:
Garnish with fresh cilantro or basil if desired. Serve the Balado Eggs hot with steamed rice or enjoy them as a savory snack.
Enjoy the spicy and tangy kick of this delicious Balado Eggs dish!