Step 1

To make the sambal, add the chilli, onion and coriander to a small food processor and blitz until finely chopped. Add the coconut and lime juice and pulse to combine. Refrigerate.

Step 2

Place the eggs, coconut milk and a generous pinch of salt in a bowl and whisk to combine. Melt the butter and laksa paste in a non-stick frying pan over medium heat. Add the egg mixture and cook, stirring occasionally, for 1–2 minutes, or until just set.

Step 3

Serve eggs with roti, sambal, crispy fried shallots and purple shiso, if using.