Begin by bringing a pot of water to a boil over medium-high heat. Once boiling, gently add the large eggs and cook for about 6 minutes. After, transfer them to an ice bath to cool for about 5 minutes before peeling.

In a wok, heat around 3 tablespoons of peanut oil over medium heat. Add in turmeric and sliced shallots, stirring occasionally for about 5-7 minutes until soft and golden brown.

Lower the peeled eggs into the hot oil and fry for about 3-4 minutes until golden and crispy. Remove from the wok and let them drain.

Using the same wok, add remaining sliced shallots and sauté over medium heat until translucent, for about 3 minutes. Incorporate minced garlic and dried ginger, cooking for an additional minute before adding chilli and curry powders.

Add the Roma tomatoes, stirring thoroughly to cook for about 5-7 minutes until the mixture thickens.

Halve the deep-fried eggs and place them cut side up in the sauce. Simmer for about 10 minutes, adding water if needed for consistency.

Top with crispy turmeric-fried onion slices and ground dried shrimp. Serve with steamed jasmine rice or crusty bread.