Laksa butter eggs and coconut chilli sambal
An easy, speedy and spicy Indonesian-style egg dish that is excellent served atop roti.
Ingredients
8 eggs
1⁄2 cup coconut milk
sea salt
1 tbsp laksa paste
40g butter, chopped
Sambal
1 long green chilli, seeds removed, chopped
1 spring onion, finely chopped, plus extra to serve
1⁄2 cup coriander leaves
1⁄4 cup shredded coconut
1⁄4 cup lime juice
To serve
2 tbsp crispy fried shallots
baby purple shiso leaves (optional)
4 roti bread, toasted
Method
Step 1
To make the sambal, add the chilli, onion and coriander to a small food processor and blitz until finely chopped. Add the coconut and lime juice and pulse to combine. Refrigerate.
Step 2
Place the eggs, coconut milk and a generous pinch of salt in a bowl and whisk to combine. Melt the butter and laksa paste in a non-stick frying pan over medium heat. Add the egg mixture and cook, stirring occasionally, for 1–2 minutes, or until just set.
Step 3
Serve eggs with roti, sambal, crispy fried shallots and purple shiso, if using.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Jessica Brook is a recipe writer.From our partners
Similar Recipes
More by Jessica Brook
Pepper pork cutlets with pickled zucchini salad and crispy falafel
- < 30 mins
- Jessica Brook
Easy, fun, Friday night food: Lamb skewers with cheat’s crispy egg pancakes
- < 30 mins
- Jessica Brook
