Wash the onions, tomatoes, hoho and dhania then chop them and set them aside separately.

In a pan or sufuria, heat oil and add onions, let it cook until golden brown.

Add the tomatoes and hoho, Stir then cover the pan and let it cook until the tomatoes are tender.

Then add 250 ml water and bumbu sauce and let it boil. Put indomie, Stir and let it cook for 2 minutes.

Once the indomie is cooked add the eggs and stir for around 90 seconds. You can add the chilli that comes with the indomie then serve.