Thai 'Son-in-Law' Eggs

I have been oggling this recipe for a while in my 'Travels with Thai Food'. The boiled eggs are fried in vegetable oil, halved, and topped with a garlic-y tamarind sauce that contains minced mock chicken. Fish sauce brings the flavors together.

This dish takes the name 'son-in-law eggs' because it is considered one of the few things an unskilled cook or husband could make on the spot if the in-laws visited unexpectedly.

Sauce
2 tbs vegetable oil
1/4 cup minced chicken (mock chicken in my case)
1 tbs tamarind concentrate plus 3/4 cup water
2 tbs sugar
2 tbs fish sauce
1 small yellow onion
6 cloves garlic, sliced
1 small red chilli
1/2 tbs ground coriander

Eggs
8 hardboiled eggs
vegetable oil for frying

1. Sautee onion, garlic, chilli, and coriander on high heat until golden.
2. Add the sugar and tamarind and turn the heat down to medium low to lightly caramelize, approximately 3 minutes.
3. Add the water, fish sauce and chicken (mock chicken does not need to be pre cooked, real chicken does)
4. Heat vegetable oil in a deep wok or pan to high. Drop in the hard boiled, peeled eggs, careful not to splash the oil. Allow to fry until deep golden on the outside. Remove with a slotted spoon. Cool on a paper towel.
5. Cut hardboiled eggs in half, spoon heated sauce mixture over top. Garnish with extra diced chilli if desired.