1/2 onion, sliced into rings
6 cloves of garlic, sliced
3 hard-bolied eggs, shelled and quartered
oil, for frying
lettuce or fresh spinach leaves, to serve
Option: dash of cilantro or fresh cilantro sprig
1/6 cup white sugar
2 tbsp. soy sauce
3 1/2 tbsp. lemon juice
Combine the sugar, soy sauce, and lemon juice in a small saucepan. Heat the pan to a boil, stirring until sugar is dissolved. Simmer the sauce for five minutes, then set aside.
Heat 2 tbsp. of the oil in a frying pan and cook the onion and garlic until golden brown. Transfer the vegetables to a bowl and set aside.
Add another 1/3 cup oil to the pan. Reheat. Carefully slip the egg quarters into the oil, so that the yolks do not fall out. Fry the quarters, turning as needed, until golden-brown on all sides. Drain the eggs.
Line the bottom of a wide bowl with lettuce or fresh spinach leaves. Arrange the eggs, onions, and garlic on the leaves, then drizzle with the sauce. (Warm the sauce if needed.)
If desired, sprinkle a dash of cilantro over the food, or add a fresh cilantro sprig for garnish. Serve hot.