As you know, I am not an egg fan, but somehow all the flavours of this recipe kill the overpowering egg flavour. Eggs actually become somehow tasty. I learned the recipe years ago while studying for the first incarnation of my Masters. It was a global studies programme and there were 16 different countries represented, so the culinary experience was quite something. The lovely Pari made this dish for us a couple of times, and it was the first time I found eggs to be appealing (the second time was when I tried the egg curry in Hogsback). Unfortunately my memory may have eluded me, so apologies if I have forgotten how to make them properly (Pari, please feel free to correct me).
- 2 onions thinly sliced
- Chilli flakes
- 6 hard boiled eggs
- 2 Tbsp tamarind
- 2 Tbsp chilli flakes
- 1 Tbsp sugar
- Dhanya to garnish
- Oil for deep(ish) frying
Finely slice the onions and fry them slowly in oil until they are browned and crispy. Soak the 2 tablespoons of tamarind in a cup of boiling water. Squash the tamarind between your fingers to get all the juice bits off the pips. Strain the tamarind juice through a sieve into a pot and add the chilli flakes and sugar. Cook and let the sauce reduce until it has thickened and become syrupy.
Hard boil 6 eggs and heat the oil until it is really really hot. Cut the eggs in half and place them yolk side up in the oil to fry. Turn them over carefully so the yolk doesn’t fall out. Sometimes it does, but when you fish the fried eggs out of the oil you can pop the yolk back in.
Place the eggs yolk side up on a plate. Pour the tamarind sauce over the eggs. Sprinkle the fried onions on next and finally garnish with the dhanya.