Directions

To Prep

1. Drain excess liquid from the 2 tbsp of cincalok. Then thinly sliced the red onion. Deseed the red chilli and thinly slice.
2. Crack 5 large eggs into a mixing bowl and whisk. Add in the drained cincalok and ¼ tsp pepper. Mix well.

To Cook

1. In a pan, heat oil and saute chilli and red onions until soft.
2. Then pour in egg mixture. When the base of the egg is set and firm, flip over to cook the other side.
3. Dish out when omelette is cooked on both sides. Garnish with coriander leaves and serve with lime and sambal belachan.