Directions:

Like all previous sauces with herbs, first pick the leaves off, wash and dry them before chopping finely.
Next, take a frying pan put it on a gentle medium heat, add couple of spoon of oil, and a little Turmeric, sauté the herbs very well for at least 15-20 minutes. If using the dried herbs, no need to soak them, just pour them on the hot oil and remove it from the heat right away.
Now it is time for the chicken to be sautéed until golden in the sauce pan, on a low to medium heat with a little oil and turmeric as well. Don’t forget to S&P the chicken first. Then, add split peas to your chicken, stir well for another 2-3 minutes.

Lower the heat, add the water in, put the lid on for 25-30 minutes for slow simmer. At the end of 30 minutes or so, add sautéed herbs, cover until chicken is cooked. Later, in the last 10 minutes, add the lime or sour orange juice, stir gently. Taste for S&P.
Finally, It’s time to break the eggs in a bowl, beat them with a fork and pour into the sauce. Wait until eggs are cooked. Turn off the heat. Heavenly sauce is ready.
How to serve: Pour this amazing sauce on your favorite rice. With each bite you can have a little flakes of steamed smoked fish, olive, radish or raw garlic or even Garlic Torshi.