Place 6 large eggs in a pot and add enough water to cover them completely. Bring the water to a boil over medium-high heat.

Once boiling, reduce the heat to medium and let the eggs cook for 10 minutes. Remove the eggs and place them in a bowl of ice water to cool for 5 minutes.

Peel the eggs carefully and set them aside.

In a medium-sized pan, melt 1 tablespoon of halal unsalted butter over medium heat.

Add 2 tablespoons of minced garlic and sauté until fragrant, about 1 minute.

Stir in 1 teaspoon each of onion powder, smoked paprika, cayenne pepper, lemon pepper seasoning, black pepper, and salt.

Add 1 teaspoon of sugar, 1 tablespoon of fresh lemon juice, and 2 tablespoons of halal chicken broth. Mix well and let the sauce simmer for 2-3 minutes.

Carefully add the peeled eggs to the pan, ensuring they are coated evenly with the flavorful sauce. Let them simmer in the sauce for 2 minutes, turning occasionally.

Remove the eggs from the pan and serve warm, garnished with fresh parsley if desired.