Plunge the tomatoes in boiling water for a few minutes to loosen the skins. Peel off the skins and discard.
Place lemongrass, garlic, shallots, tomatoes, lime juice, chilies, fish sauce, shrimp paste and sugar in a blender or food processor and puree.
Deep fry the eggs
Heat enough cooking oil in a wok to reach a depth of at least two inches.
When the oil starts to smoke, add the hard boiled eggs and fry over very high heat, rolling them around, until the egg whites are lightly browned in spots and blistered. Remove with a slotted spoon.
Cook the sambal
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.
Cook the eggs in your sambal
Add the eggs. Lower the heat, cover and simmer until the sauce is thick and coats the eggs well.
Taste the sambal. Adjust the seasonings, if needed, before serving.