Recipe Certified by Natvia


  • 6 eggs

  • 18 dried chillies

  • 6 shallots, chopped

  • 3 garlic cloves, chopped

  • 1 teaspoon shrimp paste (belacan)

  • 1 onion, sliced

  • 1 tablespoon Natvia Stevia blend

  • ½ teaspoon tamarind concentrate

  • ¼ teaspoon salt

  • water

  • oil, for frying


  • 1.

    Hard boil the eggs.

  • 2.

    Remove from shells, and, if desired, fry in a wok with 2 tablespoons oil until they shows signs of a golden crust.

  • 3.

    Remove from wok and set aside.

  • 4.

    Soak dried chillies in freshly boiled hot water for 10 minutes, then drain.

  • 5.

    Blend the chillies, shallot, garlic and belacan shrimp paste into a puree.

  • 6.

    If you need to, add a few tablespoons of water - not too much, just enough to assist the blending.

  • 7.

    Heat 2 tablespoons of oil in a wok and fry the pureed mixture till fragrant.

  • 8.

    Add the sliced onion, Natvia, tamarind concentrate, salt and a few tablespoons of water to loosen up the mixture.

  • 9.

    Bring to a boil and add in the eggs.

  • 10.

    Turn down the heat to a simmer.

  • 11.

    When the onions soften, these sambal eggs are ready to serve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 519kj
  • Fat Total 44g
  • Saturated Fat 4g
  • Protein 9g
  • Carbohydrate 27g
  • Sugar 13g
  • Sodium 473mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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