Make scrambled eggs: beat eggs with a pinch of salt, scramble in a hot skillet, put to rest.

Grind all chillis, shallots, and 3tbsp water to a rough paste. You can use pestle and mortar or a chopper.

Heat oil in a skillet, saute the ground spices until fragrant.

Add tomatoes and lime leaves, saute until tomatoes soften, about 2 minutes.

Season with salt, sugar, and stock powder. Add tamarind water.

Add eggs and stir well. Enjoy with steamed rice.