Laksa butter eggs and coconut chilli sambal

Laksa butter eggs with coconut chilli sambal.
Laksa butter eggs with coconut chilli sambal.  Photo: James Moffatt
Difficulty
Easy
Dietary
Vegetarian

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

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.