An easy, speedy and spicy Indonesian-style egg dish that is excellent served atop roti.
1⁄2 cup coconut milk
1 tbsp laksa paste
40g butter, chopped
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
2 tbsp crispy fried shallots
baby purple shiso leaves (optional)
4 roti bread, toasted
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.
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.
3. Serve eggs with roti, sambal, crispy fried shallots and purple shiso, if using.