Burmese Egg & Chickpea Curry
Chop onions and garlic, then sweat on low heat. Add olive oil, cumin, coriander, and turmeric. Stir lightly until flavors blend together.
Dice tomatoes and add to the pan, let cook together.
Add fish sauce, sugar, and chicken stock and let simmer on lower heat.
Softboil eggs for 6 minutes, then immediately submerge them in ice water.
Add chickpeas to the pan and stir lightly for 1-2 minutes.
Add eggs to the pan, and cover them with curry for 1-2 minutes.
Add cilantro and allow curry to cook down to desired thickness.
Serve over a bed of rice and garnish with fresh cilantro.