Whole30 Telur Goreng (Indonesian Fried Eggs)
Elevate your breakfast or brunch with Whole30 Telur Goreng, a vibrant take on Indonesian fried eggs that's as nourishing as it is flavorful. This recipe pairs perfectly crispy fried eggs with a bold, aromatic tomato sambal made from sautéed shallots, garlic, cherry tomatoes, and spicy red chilies. Enhanced with lime juice, coconut aminos, and a touch of sea salt, this dish delivers a delightful balance of savory, tangy, and spicy notes, all while being Whole30-compliant. Cooked in avocado or coconut oil, this simple yet indulgent dish is ready in just 25 minutes, making it ideal for busy mornings or a quick, satisfying meal. Garnish with fresh cilantro for an extra pop of freshness and serve with your favorite veggies or a crispy salad for a wholesome, crowd-pleasing plate!
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Ingredients
- 4 pieces Large eggs
- 4 tablespoons Avocado oil (or coconut oil)
- 2 pieces Shallots
- 3 pieces Garlic cloves
- 200 grams Cherry tomatoes
- 2 pieces Red chili peppers (adjust to taste)
- 1 tablespoon Lime juice
- 1 teaspoon Coconut aminos
- 0.5 teaspoon Sea salt
- 2 tablespoons Fresh cilantro (optional, for garnish)
Directions
Step 1
Peel and finely slice the shallots and garlic cloves. Set aside.
Step 2
Rinse the cherry tomatoes and red chili peppers under running water. Halve the tomatoes and slice the chili peppers thinly. Adjust the quantity of chili based on your spice preference.
Step 3
Heat 2 tablespoons of avocado oil in a medium skillet over medium heat. Once the oil is shimmering, sauté the shallots until soft and golden, about 3 minutes.
Step 4
Add the garlic and sliced chili peppers to the shallots, stirring for another minute until fragrant.
Step 5
Toss in the halved cherry tomatoes and cook, stirring occasionally, for 5-7 minutes, until the tomatoes break down and form a chunky sauce.
Step 6
Stir in the lime juice, coconut aminos, and sea salt. Simmer for 1-2 minutes, then taste and adjust seasoning if needed. Keep the sambal warm on low heat.
Step 7
In another skillet, heat the remaining 2 tablespoons of avocado oil over medium-high heat. Crack each egg into a small bowl and carefully slide it into the hot oil. Fry one or two eggs at a time, spooning the hot oil over the whites to set them while keeping the yolk runny, about 2-3 minutes.
Step 8
Use a slotted spatula to transfer the fried eggs to a plate. Repeat with remaining eggs.
Step 9
Serve the fried eggs immediately, topped with the spicy tomato sambal. Garnish with fresh cilantro, if desired.
Nutrition Facts
| Serving size | (574.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 886.0 |
| Total Fat 76.5g | 0% |
| Saturated Fat 12.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 744mg | 0% |
| Sodium 1555.8mg | 0% |
| Total Carbohydrate 29.4g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 12.0g | |
| Protein 28.2g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 181.7mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 1100.4mg | 0% |
Source of Calories