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Place the chillies, shallots, garlic and tomato in a chopper and blitz to a fairly fine paste.
Heat the oil in a small frying pan over medium heat and fry the paste for 1 minute.
Add the sugar, salt and lime leaves, stir, then lower heat to medium-low, and cook for another 4 minutes, until you have a dry-ish paste.
Turn the heat off and stir in the lime juice. If not using immediately, store it in the fridge, in a clean jar.
Boil 4 eggs and peel them.
Heat 1 Tbsp vegetable oil in a frying pan or wok and fry the peeled eggs for 2-3 minutes on medium heat, just to brown slightly and for a little crisp.
Stir in the sambal, add a little water, if you want more sauce. Check seasoning and serve immediately as a side dish.