Hard Boiled Eggs Stew (or in Indonesian we called it “telor balado“) is one of my childhood favorite food. Usually it’s kinda sweet, sour and a bit spicy at the same time. Originally the recipe calls for tamarind paste (legume) and palm sugar, two ingredients that are not Paleo/Primal compliant. So today I experimented in paleoized this dish to satisfy my craving.
For the tomato sauce, follow the Homemade Tomato Sauce recipe.
1 orange (juiced)
Squirt of lemon
4 vine ripe tomatoes – chopped
1-2 cups chopped onions
1 Tbsp curry powder
1 tsp paprika powder
1 tsp chili powder (or you can use fresh chili peppers – like Thai chilies for more kick. I didn’t have any in my pantry at the time)
Coconut oil or any other high smoking point cooking oil of your choice (avocado oil/macadamia oil/ghee)
1. Boil the eggs until done – set aside, peel the shells when it’s cooled down
2. Coat the peeled eggs with 1 Tbsp curry powder
3. Melt the coconut oil on the pan in medium high
4. Lightly pan fry the coated hard boiled eggs – flip them around to get the surfaces evenly pan fried.
They should look like this. The reason to pan fry the eggs so to give some texture on the eggs so the sauce will “stick” to them.
5. Add a bit more oil and saute the onions until translucent- add in the chopped tomatoes (and chili peppers if you use any)
6. Pour in the orange juice, squirt of lemon, sprinkle some salt, paprika powder and chili powder (omit if using fresh chili peppers). Adjust to taste. (Optional: add 1 tsp raw honey)
7. When the sauce is at your desired taste, mix in the eggs
8. Let it simmer a bit until the sauce is reduced to almost like a paste
9. Remove from heat – set aside a bit for about 15 minutes so the eggs will absorb the sauce more.
It might not exactly taste like the original one (the sourness from citrus is quite different from tamarind paste), but it surely satisfied my craving. 🙂