A hard-boiled egg is 72 calories. Warteg telur balado is not just a boiled egg. It goes into hot oil until the white blisters, which is what lets the sambal stick, and that step adds about 4g of oil, 35 calories. Then the sambal, which is chili, shallot and tomato ground and fried in oil, another 25 for a coating. So 130 per egg, and 7g protein.
That still makes it the cheapest protein on the shelf. At Rp 3,000 to 5,000 an egg, two telur balado is 260 calories and 14g protein, which is more protein than a piece of tempe goreng and less fat than a piece of ayam goreng at 390. With a plate of rice and a spoon of sayur, two eggs is a 500 calorie warteg lunch.
The Padang version (telur balado at a nasi Padang shop) is oilier because the balado is cooked longer with more oil and sits in a tray of it. Expect 150 per egg there. The Manado telur rica-rica version is similar. Telur dadar (omelette) is a different thing entirely, about 150 to 200 for one thick warteg slice because it is fried in far more oil.
The sambal is where the calories vary. A light coating is 25 calories. If the server gives you an extra spoon of the red oil from the bottom of the tray, that is 45 more.