Burmese egg curry is a beautiful way of presenting eggs. They’re first boiled, then peeled and fried in medium-hot oil. The smooth whites blister and firm up into an attractive golden crust. Only then are eggs cut in half and added to a sauce — here, a light tomato-based sauce that’s mildly chilli hot. Serve with rice or bread, a crisp salad, and a condiment like shallot and dried shrimp relish or a chilli–garlic sauce.
Level of difficulty: easy
Level of difficulty: easy