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Laksa butter eggs and coconut chilli sambal

Jessica Brook
Jessica Brook

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Laksa butter eggs with coconut chilli sambal.
Laksa butter eggs with coconut chilli sambal. James Moffatt

An easy, speedy and spicy Indonesian-style egg dish that is excellent served atop roti.

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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. 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.

  2. 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.

  3. Step 3

    Serve eggs with roti, sambal, crispy fried shallots and purple shiso, if using.  

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.smh.com.au/goodfood/recipes/laksa-butter-eggs-and-coconut-chilli-sambal-20210902-h1ybmf.html