Sambal Telur - Eggs in Chili Sauce

5.0 from 10 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4


  • 4 tablespoon oil
  • 5 tablespoon tomato ketchup
  • 10-12 hard boiled eggs, peeled
  • 100 ml canned whole-fat coconut milk
  • juice of 1/2 lime (~ 1 tablespoon)
  • 1 tablespoon palm sugar (Indonesian: gula Jawa), or to taste
  • 1 teaspoon salt, or to taste
  • Grind the following into spice paste
  • 100 gram shallot/onion
  • 2 cloves garlic
  • 1 inch ginger
  • 3-5 red bird-eye chilies


  1. Fry chili paste in oil over medium heat for 3 minutes, or until fragrant. Add tomato ketchup, stir, and cook for another minute.
  2. Add peeled eggs, mix well, and cook for 2 minutes. Add coconut milk, mix, reduce the heat to a simmer and cook for another 2 minutes.
  3. Season with lime juice, salt, and palm sugar. Continue simmering for about 3-5 minutes, or until the sauce is thick and clings to the eggs.
  4. Turn off heat, transfer to a serving plate, and serve with steamed white rice.

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