Ingredients
- 8 eggs
- 6-8 cloves of garlic
- ¼ tsp salt
- 4 small shallots, peeled and chopped
- 2-4 mild dried red chilies
- 3 tbsp vegetable oil
- 1 stalk of lemongrass, trimmed and thinly sliced/crushed/chopped
- 400g canned chopped tomatoes or canned cherry tomatoes), including the juice
- 1 tsp sugar
- 2 tbsp soy sauce
- juice of 1 large lime
- coriander leaves to garnish
Directions
Step 1
Put the eggs into a saucepan with cold water to cover. Bring to the boil, then reduce the heat and simmer for about 10 minutes.
Step 2
Drain, then shake the eggs in the pan back and forth against each other, to crack the shells. Add cold water and a handful of ice cubes to the pan with the cooked eggs. Let the eggs cool in this while you make the sauce. The cold water will make them very easy to peel.
Step 3
In a food processor or hand blenderpuree the garlic and salt first, then add the shallots and chilies. Pulse to get a smoothish paste. Set the paste aside while you sauté the eggs.
Step 4
Remove the eggs from the water, peel, rinse, and pat dry with a clean tea towel.
Step 5
Heat the oil in a small nonstick frying pan and brown the eggs, moving them so that they evenly colour golden brown with brown spots here and there. Remove the eggs and put on a plate while you make the sauce.
Step 6
Place the remaining oil in a pan and stir-fry the garlic-chili paste lightly for a few minutes, until it wilts; then add the lemongrass, tomatoes, and sugar.
Step 7
Cook, stirring, for a few minutes until the tomatoes reduce to a sauce, then add the soy sauce, lime juice and a few tablespoons of water to thin the sauce down from a chunky paste.
Step 8
When the sauce is warmed through, return the eggs to the pan and warm them through in the sauce. Taste for seasoning-- it might need a little salt.
