Pound the lemongrass.
Peel the garlic.
Peel and cut the shallots into halves.
Plunge the tomatoes in boiling water for a few minutes to loosen the skins. Peel off the skins and discard.
Place all the ingredients in a blender or food processor and puree. Add more salt or sugar or both to suit your taste.
Heat the cooking oil in a wok.
When the oil starts to smoke, add the hard boiled eggs and fry over very high heat until the egg whites are lightly browned in spots and blistered. Remove with a slotted spoon.
Take about two tablespoonfuls of the hot oil and pour into a sauce pan. Reheat then pour in the chili tomato sauce. Cook, stirring, for a few minutes or until very fragrant. Add the eggs. Lower the heat, cover and simmer for a few minutes.
To serve the eggs, transfer to a plate or shallow bowl. Sprinkle with fresh cilantro. If you’re not a fan of cilantro, try a mixture of finely sliced onion leaves and fresh flat-leaf parsley.