Telur Berempha (Eggs in Sauce)

Traditional Malay Recipes, p. 30

4 eggs

3-4 tbsp cooking oil

1 clove garlic (finely sliced)

2 small onions (finely sliced)

1 dsp chili sauce [dsp = "dessert spoon" = roughly 2 teaspoons]

2 dsp tomato sauce

2 tbsp water

1 red chilli (finely sliced)

Salt to taste

MSG (optional) to taste

Heating 1 tablespoon of oil at a time, fry each egg sunny-side up. 

Fry it under a lid, so the steam can cook the top part.

It also helps if you can drizzle a smidge of the white part on top of the yolk, to make it more durable. 

Remove and keep warm.

Then they look like this. :)

Add garlic to remaining oil and fry till crisp. Add onions and cook till soft. 

The slices sort of de-evolve as they cook.

Reduce heat.

Pour in both the sauces and stir till blended. Add water, chilli and seasoning. Continue cooking for another 3 minutes.

As always, I could only find green chilies. 

Return eggs to pan and heat through, basting with the sauce. 

I got these back in the pan and out again without breaking them! A miracle!

Bring to the boil and remove from flame immediately.

Serve with boiled white rice or bread. 

This is what the cookbook said it was supposed to look like...

...and this is what mine looked like. 

My Rating: 4/5 "Although it wasn't quite what the recipe advertised, it was its own version of awesome. Very spicy. Really tasty when the runny part of the egg gets mixed in with the veggies!"