5 duck eggs (or large chicken eggs)
6 tablespoons peanut oil
3 shallots, peeled and thinly sliced
2 onions, finely diced
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
3 thai chilis, thinly sliced (optional)
3 cloves garlic, finely chopped
1 (1/2 inch) piece ginger, peeled and finely chopped
3 tomatoes, puréed in food processor
1 tablespoon fish sauce (optional)
1 teaspoon brown sugar
1 tablespoon tamarind concentrate
1/2 bunch cilantro , chopped
Place the duck eggs in a pot, cover them with cold water. Bring to a boil over high heat. As soon as the water boils, remove the pot from the heat and let stand 12 minutes. Remove the eggs from the pot and peel them under cold water.
Heat the oil in a pan over medium/high heat. Add the shallots and fry for about 6 to 8 minutes or until light brown. Transfer them to a plate lined with paper towel and sprinkle with salt.
Add the duck eggs into the hot oil, then lower the heat. Fry them for 4 minutes, regularly turning them to brown them all around. Take them out of the pan and transfer them to a plate.
Add the onions, turmeric, paprika, chili, garlic and ginger to the pan and fry for a 5 minutes, then stir in the puréed tomatoes, tamarind concentrate, fish sauce and brown sugar. Simmer for 10 minutes to reduce.
Cut the eggs in half and carefully place them back into the pan. Pour some of the mixture over the eggs, making sure that they are coated generously and simmer for another 2 minutes.
Finish by sprinkling the fried shallots and roughly chopped cilantro on top of the eggs.