Egg do-piaza

Do-piaza broadly translates as ‘two onions’ or ‘double onions’ and some versions of this classic dish use unusually large amounts of the vegetable. Others, like this recipe, use them both in the sauce and with a garnish of golden-fried onions. Instead of hard-boiled eggs, as here, you could add ready-cooked chicken or vegetables to the sauce in their place, and reheat until piping hot.