Pol Sambol Eggs & Toast

Ingredients

• 4 eggs
• 1 cup desiccated or fresh grated coconut
• 1 tsp chili powder
• ½ small red onion, minced
• Juice of 1 lime
• ½ tsp salt
• Optional: 1 tsp fish sauce standing in for Maldive fish
• 4 slices toast or roti

Method

1. If using desiccated coconut, sprinkle it with 3 tablespoons warm water and fluff — it should feel like fresh.
2. Make the pol sambol: crush the coconut with chili powder, onion, lime, salt, and the fish sauce if using, pressing hard so the coconut stains red and clumps slightly. Fingertips are the traditional tool.
3. Taste: heat first, then lime, then coconut sweetness. Adjust until it bites.
4. Cook the eggs your favorite soft way — fried with lacy edges is the street standard.
5. Serve eggs, sambol, and toast together; a forkful of each at once explains all of Sri Lankan breakfast in one bite.