You can visit my previous recipe for the homemade pita or visit: https://www.fatdough.sg/post/greek-pita
In a skillet over medium heat, add oil.
Once the oil is heated up, add in the onion.
Season with salt and pepper.
Saute until slightly caramelized.
Add in the garlic.
Saute until aromatic.
Add in the sambal.
Saute until well combined.
Add in 1/3 of the chicken stock and deglaze.
Add in the tomato puree and sugar.
Saute until well combined.
Taste & adjust for seasonings with sugar, salt and pepper.
Add in the rest of the chicken stock.
Turn the heat down to low.
*You can crack the eggs directly onto the sauce. But I crack the eggs individually into a cup and slide them in. This to prevent any mishaps of rotten eggs or broken shells.*
Continue cooking until the egg whites are set. If you desire a hard-boiled yolk, cook it longer.
Remove from heat.
Garnish with scallions.
Lightly season the egg with matcha salt.
*To make matcha salt, blitz 1 TBSP of Maldon sea salt and 1 TSP of matcha powder until powdery in a spice grinder.*
Serve immediately with some homemade pita bread.
