Toasted Sourdough With Coconut & Chilli Sambol, Fried Egg & Coriander
Sambol will keep in the fridge for 5 days. I recommend making a big batch and adding to breakfast, lunch and dinner for an extra flavour hit!
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Ingredients
Sambol:
1 tsp whole black peppercorns
3 whole dried red chillies or 2 tsp chilli powder
pinch of salt
100g desiccated coconut
½ small red onion, finely chopped
1 Lime, juice
1 slice sourdough
1 egg
fresh coriander leaves
toasted seeds
Method
1. Start by making the coconut sambol. Using a large pestle & mortar, grind the peppercorns, dried chillies/chilli powder and salt together until fully combined into a coarse mixture.
2. Grind in the desiccated coconut then add the red onion and mix thorough until all ingredients are completely mixed (this should be a gorgeous bright red colour).
3. Finish off by adding a squeeze of lime.
4. Heat a little oil in a pan and crack in an egg. Fry for a few minutes depending on your desired consistency.
5. Toast the slice of sourdough, drizzle with extra irgin olive oil, spred over a thick layer of the coconut sambol and top with the fried egg, coriander leaves and any toasted seeds you have at home.
