Inspired by sambal telur, a Malaysian dish consisting of eggs in spicy chili sauce, this recipe calls for fresh chilies and crushed tomatoes cooked down to a thick consistency and served with soft-boiled jammy eggs.

To make the jammy eggs

1. Add about 5 cups of water (or enough to fully submerge the eggs) to a small pot and bring to a boil. Add the eggs and boil for 6.5 minutes, then remove from pot and immediately into an ice bath. Keep eggs in the ice bath and refrigerate for at least 20 minutes before peeling.

To make the sambal

1. Combine the Fresno chilies, shallots, garlic, and Roma tomato into a food processor and blend to form a homogenous purée.
2. In a wok or deep skillet, melt the ghee on medium-high heat, then add the purée. Fry until the excess liquid has evaporated and the garlic becomes fragrant, about 5 minutes. Add the canned tomatoes, fish sauce, and tamarind paste. Crush the makrut lime leaves with your hand and add them to the mixture. Turn the heat to low and simmer, stirring occasionally, until the liquid has evaporated, leaving a thick, paste-like texture where the oil is starting to separate from the solids, about 10-15 minutes.
3. Remove and discard the makrut lime leaves, if desired. Spoon sambal into a bowl for serving. Serve peeled eggs whole in the sambal or cut them in half before placing in the bowl. Garnish with a few cilantro leaves. Serve with flatbreads or toast on the side for scooping and dipping.

   Farm Team Tips

   If desired, you can adjust the level of spiciness of your sambal to your preference by removing the seeds of the chilies. The more seeds you keep, the spicier your sambal will be.

   Using a chopstick to spin the eggs around while boiling will help keep the yolk nicely positioned inside the egg as the whites set.