Eggs in Chili Sauce (Telur Balado)

Combine all the ingredients in a food processor except bayleaf, kaffir lime leaves and eggs, blend into a paste.

Heat 2 tablespoon oil in a large skillet over medium heat. Pour the spice mixture into the skillet. Stir the bayleaf and kaffir lime leaves. Reduce heat to medium-low, add water. Stirring occasionally and let it simmer until fragrant and the sauce becomes thicker and the colour turns darker. Adjust salt and sugar as needed.

Add the eggs to the sauce, turning to coat. Cook until the sauce is thickened. Serve with cooked rice.