Start by hard boiling the eggs. Place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, cover the pot, remove it from heat, and let it sit for about 9-12 minutes. Afterward, transfer the eggs to cold water to cool down before peeling.
In a large frying pan or skillet, heat the peanut oil over medium heat. Once hot, add the minced shallots and sauté them until they turn translucent, about 2-3 minutes. Add the minced garlic and continue to sauté for an additional minute.
Sprinkle in the turmeric and red chile powder, stirring for about 30 seconds to bloom the spices.
Add the finely chopped tomatoes to the pan and stir well. Cook for about 5-7 minutes, or until the tomatoes break down and meld into a sauce.
Pour in the fish sauce and sprinkle in the salt. Mix thoroughly to ensure the flavors are well combined. Taste and adjust seasoning if necessary.
Gently cut the boiled eggs in half lengthwise. Carefully place the egg halves cut side down into the curry sauce. Allow them to simmer in the sauce for about 2-3 minutes.
Add the sliced green cayenne chilies on top of the eggs for added heat and color. Cook for an additional minute, then remove from heat.
Serve your Golden Egg Curry hot, garnished with fresh cilantro if desired. Pair it with steamed rice or warm naan.
