- Heat oil in a wok and deep-fry the eggs until golden. Drain and set aside.
- Carefully pour out most of the hot oil, leaving approximately 2 tbsp in the wok. Return wok to the heat and add the ginger, lemon grass, sambal oelek, garlic, shallot and shrimp paste.
- Stir until fragrant, then add in the tomatoes and sugar. Cook until sauce thickens, then add the dark soy sauce and lime juice.
- Add eggs, fold through the sauce and serve hot with steamed rice and garnish with herbs.