Daily Cooking Quest

Telur Balado - Eggs with Chili Sauce

You are probably getting sick of reading another balado recipe, but I can’t help it. I love balado dishes so much that I probably prepare some sort of balado dish every single week and still not getting tired of them. I promise that you will love this one, it is so easy to make. If you happen to hate peeling hard boiled eggs, they can be made into sunny side ups instead, though tradition dictates they be hard boiled. :)

Telur Balado – Eggs with Chili Sauce

Telur Balado - Eggs with Chili Sauce

4.5 from 2 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 6


  • 6 hard boiled eggs
  • 6 tablespoon cooking oil
  • Grind the following into spice paste
  • 10 red chilies (Indonesian: cabe merah keriting)
  • 4 shallots
  • 5 cloves garlic
  • 2 tomatoes
  • 1 tablespoon sugar
  • 2 teaspoon salt


  1. Heat cooking oil in a frying pan, fry the eggs until the skin blisters. Remove the eggs from the pan.
  2. Leave 2 tablespoon of oil in the frying pan (remove the rest) and fry the spice paste until fragrant, about 3-5 minutes. Adjust salt and sugar as needed.
  3. Return the eggs into the frying pan and cook until the liquid is somewhat reduced. Turn off heat and serve hot or at room temperature.


  • Chris says:

    I tried this but used deep fried tofu instead of eggs. They turned out fantastic! The balado chili sauce tastes just right! Will be making this again next with eggs!

  • Yudhi says:

    Also great with jerky or fried fish.

  • Carol says:

    I tried it and it's very tasty! Thank you for the recipe!

    • Anita says:

      You are welcome Carol :)

  • labradors says:

    What is the difference between this kind of chili and lombok keriting or are they just two different names for the same type of pepper? What are some more exact English names for these, other than just "red chilies"? Are they anything like Cayenne peppers?

    • Anita says:

      Hi, cayenne would be my first preference. It that is unavailable, then I will go with fresno.

      • labradors says:

        Thank you for your quick response.

  • Fred Frogley says:

    If you prick the eggs all over with a fork (not too large prongs) or a large, thick pin the chilli will penetrate the egg and give it 10 times more flavour. Even the yolk will take up the chilli colour.

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