Asian recipes/ Dinner/ Lunch/ Sauces, dressings & condiments/ Side Dishes/ Stir-fry/ Vegetarian

Sambal Goreng Telor (Spicy Boiled Eggs) with Green Beans

6 November 2020

We’re having dinner at Robs’ dad tonight and he made nasi goreng (Indonesian fried rice). If I can I always love to bring something along and Indonesian food is one of my all time favourites (you might have noticed it come by on my page a lot)

This dish is is deep fried boiled eggs with sautéed green beans in a sauce of coconut milk, tomatoes and sambal goreng. Wowie that hits a punch! I made the sambal goreng last night (recipe will follow in a later post) so the house already smelled like Indonesia all night. This morning I made the rest of the dish, so again, the house smells like Indonesia 😉 But I don’t mind, it’s soooooo good!

Sambal Goreng Telor (Spicy Boiled Eggs) with Green Beans

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Dinner, lunch Asian
By Saffron Serves: 3-4
Prep Time: 15 min Cooking Time: 15 min Total Time: 30 minutes


  • 1/2 cup Peanut or vegetable oil
  • 4 eggs
  • 2 shallots, finley chopped
  • 2 garlic cloves, grated
  • 500g green beans, see notes
  • 100 ml coconut milk
  • 4 mediums sized ripe tomatoes
  • 2 tbsp homemade sambal badjak OR
  • 1 tbsp store bought sambal (I prefer Badjak but Oelek can also work)
  • If using storebought sambal, then good to add a few extra flavourings to the sauce:
  • 1 tsp laos
  • 1 tsp trassi, toasted
  • 1 tsp palm sugar / brown sugar
  • 1/2 lemon grass stalk, crushed
  • 1-2 kaffir lime leaves


Prep the eggs and beans


Boil the eggs for 8-9 minutes until hardboiled.


Let cool, peel and set aside.


Wash the green beans and trim the tips.


Boil the beans for 3-4 minutes in salted water (I like the beans a bit al dente).


Drain and set aside.


Heat 1/2 cup of oil in a wok and add the eggs to fry the outside layer.


Keep moving them around or they'll stick to the bottom of the pan (this is inevitable and will happen a bit anyway, not to worry!)


When brown on all sides remove from pan and drain in kitchen paper.


Discard some of the oil from the pan so ± 1 tbsp is left.

The sauce


Chop the tomatoes into small cubes.


In the hot wok add the shallots and stir-fry for 30 seconds and then add the garlic. Stir fry for ± 1 minute without letting is burn.


Add the tomatoes and let them break down a bit, ±2 minutes.


Add the homemade sambal and give it a good stir.


If using store bought sambal, now is the time to also use the rest of the ingredients mentioned above.


Give everything a good stir and add the coconut milk.


If it's too dry feel free to add more coconut milk or an extra chopped tomato.


Taste and adjust seasoning if needed (sugar for sweetness, tamarind for sourness, fish sauce for saltiness)


When you're happy with the sauce add the eggs and beans and heat through.


Serve as is with steamed rice or as part of a rice table.


The authentic recipe is with long beans or snake beans (kouseband in Dutch), sometimes hard to find though. If you can get your hands on them that's great! Cook them for 8-10 minutes in boiling water, instead of the 3 minutes for regular beans.

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1 Comment

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