Bring a pot of water to the boil and once boiling, add the eggs. Cook them for 6-8 minutes, depending on how gooey you like your eggs. Keep in mind that they will be in hot oil and then hot tamarind sauce a little later, so they can be slightly undercooked. Once cooked and cooled, gently peel, and set aside.
Add the ingredients for the tamarind sauce to a small saucepan, and place over a medium heat. Add a little water to thin (as you like) and cook until the sauce is thickened and cohesive. Add the kaffir lime zest now if you're doing so. Once the sauce has thickened, remove from the heat.
Bring a full kettle to the boil, and place your chosen vegetables (but not the herbs!) in a heatproof bowl. Blanch the vegetables in the boiling water for a couple of minutes, before draining. If you like your veg cooked through, keep them in the water for longer. Once they're doing to your liking, drain and set aside.
Add the peanut oil to a wok, and turn to a high heat. Once the oil is visibly hot, add the white pepper and generous salt. Add the vegetables, and use tongs to coat them evenly in the pepper. Add the lime juice carefully, and continue cooking for a minute or so.
Quickly give the wok a clean, and then add peanut oil to just cover the base. Allow the peanut oil to heat before carefully adding the eggs, making sure they are dry. Cook until crispy and golden.
Carefully remove the eggs from the oil, and place them into the saucepan with the tamarind sauce. Continue to cook them for a minute or so in the tamarind sauce, before removing from the heat.
Working quickly to keep the crispiness of the eggs, divide the eggs and greens onto two plates. Top with a generous sprinkle of your herb and of the toasted peanuts.