BOILED EGGS WITH ONION AND CHILLI

Preparation Method :

• Prick the hard-boiled (hard-cooked) eggs 2 or 3 times with a cocktail stick (toothpick).
• Heat the sunflower oil in a wok and fry the eggs until crispy and golden. Drain on absorbent kitchen paper (paper towels).
• Halve the eggs lengthways and put on a serving dish.
• Reserve one tablespoon of the oil, pour off the rest, and then heat the tablespoonful in the wok.
• Cook the onion and chilies over a high heat until golden and slightly crisp. Drain on kitchen paper (paper towels).
• Heat the sugar, water, tamarind pulp) and liquid seasoning in the wok and simmer for 5 minutes until thickened.
• Pour the sauce over the eggs and spoon over the onion and chilies.
• Serve immediately with rice.