• 8 eggs
• 1 clove garlic
• 4-5 shallots (small size)
• 8 big long chilies.
• 4 bird eye chilies.
• Oil for frying eggs.
• 3 tablespoons oil for sautee sambal sauce.
• 1 tablespoon of sugar.
• 1/4 teaspoon of salt.

• Boil the eggs till cooked, peel the eggs skin and dry the eggs with a dry towel.
• Fried the eggs skins till bubbling and crispy. 
• Chop all the chilies, garlic, and shallots. For big long chilies remove the seeds. You can leave the seeds for the bird eye chilies. If you do not like spicy then remove the seeds as well.
• Put into a blender and add one or two tablespoons of water so the blender can blend.
• Heat the 3 tablespoons of oil in the cooking wok.
• Put the sambal blended sauce and add the salt.
• Sautee the sambal for 10 minutes until fragrant with low to medium heat. Add a little bit of water if it keeps getting dry during the stir-fry.
• Add the sugar and do another sauteed for couple minutes. Give it a taste of the sambal sauce and add extra salt or sugar if it needs.
• Put the eggs and add some water and do another stir for a minute.
• Once done, place the eggs on the plate.

Do not add the sugar until the sauce is fragrant. Otherwise, it will caramelize the sauce and make the color sauce becomes dark red.