Timorese-Style Eggs in Chili Sauce

Name: Timorese-Style Eggs in Chili Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Timor-Leste
Ingredients: 6 pcs Egg; 1 l Water; 40 ml Vegetable Oil; 150 g Onion (finely chopped); 15 g Garlic (crushed); 25 g Red Chili (finely chopped); 300 g Tomato (finely chopped); 20 ml Distilled White Vinegar; 10 g White Sugar; 8 g Salt

A Timorese-style plate of hard-cooked eggs coated in a thick tomato and chili sauce. The sweet-sour seasoning makes it suitable as a small plate or part of a larger meal.

Prep

20m

Cook

25m

Serves

Estimated

Nutrition

Per serving

245kcal

Calories

11g

Protein

17g

Fat

12g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Eggs

6pcs
Egg
1l
Water

Sauce

40ml
Vegetable Oil
150g
Onion (finely chopped)
15g
Garlic (crushed)
25g
Red Chili (finely chopped)
300g
Tomato (finely chopped)
20ml
Distilled White Vinegar
10g
White Sugar
8g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Place the eggs in a saucepan, cover with the water, and bring to a boil. Cover, remove from the heat, and stand for 10 minutes.
02
Transfer the eggs to cold water, then peel when cool enough to handle.
03
Heat the vegetable oil in a pan over medium heat. Add the onion and cook for 5 minutes, until soft.
04
Stir in the garlic and red chili and cook for 30 seconds. Add the tomato, distilled white vinegar, white sugar, and salt.
05
Simmer for 12 to 15 minutes, stirring occasionally, until the tomato breaks down and the sauce is thick.
06
Add the peeled eggs and turn gently in the sauce for 2 to 3 minutes, until hot and evenly coated.
07
Serve warm.

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