3 Tbsp garlic chili paste in oil
1/2 white onion cut in big pieces
3 cherry tomatoes, cut into half
1 Tbsp finely sliced ginger
1 garlic clove, minced finely
1 or 2 tsp fish sauce
2 Tbsp finely minced cilantro leaves
salt and pepper to taste
Add little oil in a pan. Add the garlic followed by the onions, the chili paste. Cook for 2 or 3 minutes.
Add a little salt and taste the chili paste to make sure the seasonings are to your taste. Add the cherry tomatoes and cook for a minute or two. Then move the sambal to the side of the pan. Add a little oil and break the three eggs into the pan. Sprinkle fish sauce and cook the eggs. Mix the chili paste into the eggs and sprinkle the cilantro leaves, the ginger and remove from the heat.
The onions will be still crispy, the tomatoes still should hold their shape and eggs cooked but still soft.
Eat with rice of bread.