Son-in-Law Egg with Chilli Jam and Lime

Bring a saucepan of water to the boil, then carefully add the eggs. Set aside a bowl of ice-water. Boil the eggs for 6 minutes, then refresh them in the ice-water, peel and set aside. 

To make the chilli jam, set a dry heavy-based frying pan over a high heat. Add the shallots, garlic and chillies, all whole, burn them on each side then remove from the heat. Once the chillies are cool enough to handle, deseed them and then pound them, together with the rest of the ingredients (excluding the fried shallots and half of the coriander) with a mortar and pestle. Check the seasoning – it never hurts to add a little extra sugar or lime juice, as this mix can be fiery! 

In a medium or large frying pan heat the oil to 180°C (350°F) and fry the eggs for about 1 minute, until a golden skin forms on them. Remove from the oil and set on paper towel to drain. Once cool enough to handle, cut a small piece off the top and base of each egg, then cut them in half. 

Put the eggs on the serving platter, then top with the chilli jam. Garnish with the shallot and remaining coriander and enjoy.