Heat oil → add mustard seeds, curry leaves, and red chili pepper. When they start to sizzle, add the onions and cook until soft, glossy, and lightly golden.
Mix in chili powder, chili flakes, turmeric, and salt. Let the spices bloom — this is where the sambal flavour starts.
Next, add tomatoes and cook until they soften. This gives the sambal its signature depth. When done, sweep all ingredients to one corner, while on the other corner, pour in beaten eggs and scramble gently.
Keep it soft or cook it well‑done — both versions a hit. When you got the eggs done, combine the eggs with the rest of the ingredients on the corner.
Taste test to adjust heat-level with chili flakes, add more salt if need. Serve hot. Try not to eat it straight from the pan.
Recipe Notes:Let the onions fully soften before adding eggsDon’t overcook the eggs — soft curds are eliteMaldive fish = instant depth
