Egg Sambal Recipe – Indian Tomato & Chilli Egg Fry

Last Updated on 4 months by Neha Deshmukh

Egg Sambal Recipe – Indian Tomato & Chilli Egg Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavourful dish that hits all the right spots. This Egg Sambal is exactly that. I first stumbled upon a version of this when visiting my aunt in Goa, and I’ve been tweaking it ever since to get it just right. It’s a vibrant, tangy, and slightly spicy Indian egg fry that’s perfect with a simple bowl of rice or a warm roti. Trust me, you’ll want to add this one to your regular rotation!

Why You’ll Love This Recipe

This Egg Sambal is seriously addictive. It’s ready in under 30 minutes, uses ingredients you likely already have in your pantry, and delivers a huge punch of flavour. It’s a fantastic way to use up eggs, and the combination of tangy tamarind, aromatic spices, and fluffy eggs is just… chef’s kiss. Plus, it’s incredibly versatile – I’ve served it for quick weeknight dinners, packed it for picnics, and even brought it along to potlucks.

Ingredients

Here’s what you’ll need to make this delicious Egg Sambal:

• 4 Eggs
• 1 Onion, chopped
• 1 Tomato, chopped
• 1 tbsp Tomato paste / ketchup
• 3 Garlic pods, crushed
• 0.5 tsp Tamarind paste
• 1 tsp Red chilli powder
• 1 tsp Coriander powder
• A pinch of Turmeric powder
• 2 tsp + 2 tsp Oil
• Salt to taste
• 2 Spring onions, stalks, chopped for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really elevate this dish.

• Tamarind Paste: This is key to that signature tangy flavour. You can find it at most Indian grocery stores, or even make your own! A little goes a long way, so start with ½ tsp and adjust to your liking.
• Spice Levels: Indian cooking is all about personal preference when it comes to heat. Feel free to adjust the red chilli powder to suit your taste. My family loves it quite spicy, but you can easily tone it down.
• Oil: Traditionally, this dish is made with mustard oil, which gives it a lovely pungent flavour. However, if you don’t have mustard oil, vegetable oil or sunflower oil work perfectly well too. I often use groundnut oil for a slightly nutty flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the eggs ready. Whisk the eggs with a pinch of salt in a bowl. Heat 2 tsp of oil in a pan and cook the eggs into a thick omelette. Once cooled, slice it into strips – about ½ inch thick is good.
2. Now, heat the remaining 2 tsp of oil in the same pan. Add the chopped onions and crushed garlic. Sauté until they turn translucent and fragrant – usually about 3-4 minutes.
3. Time for the spices! Add the turmeric powder, coriander powder, and red chilli powder to the pan. Sauté for just a minute, stirring constantly, to release their aromas. Be careful not to burn them!
4. Stir in the tomato paste and chopped tomatoes. Cook until the tomatoes soften and the oil starts to separate from the mixture – this usually takes about 5-7 minutes. This is a good sign that the flavours are developing nicely.
5. Gently fold in the egg strips into the sambal sauce. Simmer for just a minute or two, allowing the eggs to absorb all those delicious flavours.
6. Finally, garnish with chopped spring onions and serve warm!

Expert Tips

• Don’t overcook the eggs! You want them to be tender, not rubbery.
• Sautéing the spices is crucial for unlocking their full flavour potential.
• If the sambal seems too dry, add a splash of water to loosen it up.

Variations

This recipe is super adaptable. Here are a few ideas to spice things up:

• Spice Level Adjustments: For a milder sambal, reduce the red chilli powder to ¼ tsp or omit it altogether. For extra heat, add a pinch of cayenne pepper or a finely chopped green chilli.
• Vegan Adaptation: Swap the eggs for a tofu scramble! Crumble firm tofu and sauté it with a little turmeric and black salt (kala namak) for an eggy flavour.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your tomato paste and spice blends to ensure they haven’t been processed with any gluten-containing ingredients.
• Festival Adaptations: During Ganesh Chaturthi, my family loves serving this with a simple tomato rice. The tanginess of the sambal complements the rice beautifully!

Serving Suggestions

This Egg Sambal is incredibly versatile. Here are a few of my favourite ways to serve it:

• With a steaming bowl of rice – it’s a classic pairing!
• Alongside warm rotis or parathas.
• As a side dish with dal and vegetables.
• Spread on toast for a flavourful breakfast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavour actually develops even more overnight!

FAQs

Let’s answer some common questions:

• What is Sambal and where does this recipe originate from? Sambal is a broad term for chilli-based sauces and pastes popular in Southeast Asia and the Indian subcontinent. This particular version is an Indian adaptation, likely influenced by Goan and South Indian flavours.
• Can I use fresh tomatoes instead of tomato paste? Absolutely! You’ll need about 2 medium tomatoes, finely chopped. Just be aware that tomato paste adds a more concentrated flavour.
• How can I adjust the spice level of this Egg Sambal? Easily! Reduce or increase the amount of red chilli powder, or add a pinch of cayenne pepper for extra heat.
• What is the best type of oil to use for authentic flavour? Mustard oil is traditional, but vegetable oil, sunflower oil, or groundnut oil all work well.
• Can this Egg Sambal be made ahead of time? Yes! You can prepare the sambal base (steps 2-4) ahead of time and store it in the refrigerator. Just add the egg strips and simmer when you’re ready to serve.

Enjoy! I really hope you give this Egg Sambal a try. Let me know what you think in the comments below. Happy cooking!