Indonesian Telur Balado & Green Coral Breakfast Plate
Hard-boiled eggs fried golden and smothered in a smoky red chilli sambal, served over fresh Aeroveg Green Coral with steamed rice — a bold Indonesian breakfast plate ready in 25 minutes.
Telur balado is the kind of Indonesian breakfast that explains why the rest of the world’s morning meals can feel underwhelming — hard-boiled eggs, fried until the skins blister and turn golden, then smothered in a smoky red chilli sambal. Served over a generous base of Aeroveg Green Coral, the cool, crisp fronds cut through the richness of the sambal beautifully. The green’s mild sweetness balances the heat; the textures contrast in every forkful.
Method
- Boil the eggs. Bring a small pot of water to the boil. Lower in the eggs and cook for 9 minutes. Transfer to cold water, peel, and pat dry with kitchen paper.
- Fry the eggs. Heat oil in a wok or frying pan over high heat. Fry the peeled eggs for 2–3 minutes, turning occasionally, until the skins are lightly golden and blistered. Remove and set aside.
- Blend the sambal. Combine chillies, shallots, garlic, tomatoes and belacan (or fish sauce) in a blender. Blend to a coarse paste — no need for a perfectly smooth texture.
- Cook the sambal. In the same wok over medium heat, fry the sambal paste for 6–8 minutes, stirring frequently, until the oil separates and the colour deepens to a rich red. Season with sugar and salt.
- Coat the eggs. Add the fried eggs to the sambal and stir to coat evenly. Add kecap manis and cook for a further 1–2 minutes.
- Plate and serve. Spread Aeroveg Green Coral across two plates. Place two sambal eggs on each and spoon remaining sauce over. Serve with steamed rice.
Aeroveg Green Coral is an ideal base for warm dishes like this — it softens just slightly under the warmth of the eggs without fully wilting, so each bite gives you a contrast of hot, saucy egg and cool, fresh green. Lay it out just before serving so it stays crisp.