Begin by boiling your large eggs for a creamy yolk consistency. Place the eggs in a pot and cover them with cold water. Bring the water to a gentle boil over medium heat, then reduce to a simmer and cook for about 6 minutes. Once done, transfer the eggs to an ice bath to cool them down quickly.

In a large wok, heat about ½ cup of peanut or raw sesame oil over medium heat. Once hot, carefully add 1 teaspoon of turmeric and let it infuse into the oil for about 30 seconds. Immediately add finely sliced red shallots and fry them until they turn golden brown, stirring frequently for about 5-7 minutes.

Using a slotted spoon, carefully drain the fried shallots and set them aside. Next, lower the boiled eggs into the hot oil gently. Let them fry for about 3-4 minutes, turning occasionally until they're evenly golden all around. Once fried, remove the eggs and place them on a paper towel to drain excess oil.

In the same wok, keep the flavorful oil and add roughly chopped shallots. Sauté them for about 2-3 minutes until they soften, then stir in minced garlic, dried ginger, chili powder, and curry powder. Add chopped Roma tomatoes and crushed tinned tomatoes. Cook everything together on medium heat for about 10 minutes until the sauce thickens.

Carefully halve the fried eggs and place the top halves yolk-side up into the bubbling curry sauce. Gently spoon some of the sauce over the exposed egg yolks and let them simmer together for about 5 minutes.

To serve, garnish each portion with the crispy fried shallots you set aside earlier and a sprinkle of ground dried shrimp. Serve your delicious Burmese Egg Curry hot alongside steamed jasmine rice.