Begin by placing the large eggs into a pot of boiling water, and let them cook for 6 minutes to achieve a perfectly soft yet set yolk. Transfer the eggs to an ice bath immediately after.

In a wok, heat 2 tablespoons of peanut or sesame oil over medium heat. Add half of the finely sliced red shallots, frying until golden brown—about 5 minutes. Remove and set aside.

Carefully add the cooled, peeled eggs to the same oil. Deep fry for 4-5 minutes until golden crust forms. Drain on paper towels.

With remaining oil, stir-fry the other half of the sliced shallots for 3 minutes. Add minced garlic, dried ginger powder, chili powder, and curry powder. Cook until aromatic, about 2-3 minutes.

Add chopped Roma tomatoes and crushed tinned tomatoes to the wok, stirring well. Simmer for 5-7 minutes until sauce thickens.

Gently place the fried eggs back into the thickened tomato sauce, carefully coating them. Adjust the consistency as needed and simmer for an additional 5 minutes.

Sprinkle in dried shrimp (if using) and fish sauce, adjusting seasoning. Simmer for a minute more.

Serve the Burmese Egg Curry onto plates and top with the crispy fried shallots. Enjoy!