Heat oil in a pan and fry the boiled eggs until they are slightly golden. Remove and set aside.
In the same pan, add more oil if needed, and sauté the shallots, garlic, and chili peppers until fragrant.
Add the tomatoes, tamarind paste, sugar, and salt. Cook until the tomatoes are soft and the sauce has thickened.
Add a little water if the sauce is too thick. Adjust seasoning according to taste.
Return the fried eggs to the pan, and coat them evenly with the sauce.
Cook for another 5 minutes, allowing the flavors to meld.
Serve hot with your choice of side.
Notes
Fry the boiled eggs until slightly golden for extra texture.
• Use a food processor to quickly blend the sauce ingredients.
• Adjust the amount of chili according to your spice tolerance.
• Let the sauce simmer until it thickens for a richer flavor.
• Prepare the sauce in advance to save time.