• 4 tbspcanola oil
• 4 tbspshallots or yellow onion, finely diced
• 4 tbspminced garlic
• 1 to 3 piecesThai chilies, sliced, or 1/2 seeded jalapeño
• 0,5 tspground turmeric
• 0,5 tsppaprika
• 0,25 tspcayenne pepper
• 1 tspsalt
• 6 piecesRoma tomatoes, diced
• 300 gokra, trimmed and cut into 2-inch pieces
• 150 gshallots or yellow onion, sliced
• 1 tbspfish sauce
• 4 pieceshard-boiled eggs
• 1 bunchfresh cilantro, to serve

Préparation

1. 1Heat the oil in a Dutch oven over medium-high heat. Add the diced shallots and cook until softened, about 1 minute.
2. 2Add the garlic and chilies, lower the heat, and stir for 1 to 2 minutes, until the garlic is golden but not browned.
3. 3Stir in the turmeric, paprika, cayenne, and salt. Add the tomatoes and simmer over medium-low heat for about 10 minutes.
4. 4Add the okra, sliced shallots, and fish sauce. Cook for another 2 to 3 minutes, keeping the okra slightly firm.
5. 5Cut the hard-boiled eggs in half, place them cut-side up in the sauce, and bring to a gentle simmer.
6. 6Stir carefully until the eggs are heated through, adjust the seasoning, and serve with fresh cilantro.