Egg in sweet and spicy sauce

This recipe is (very) loosely based on Marinated Tofu & Egg with Spicy Coconut Sauce (Bumbu Rujak Tahu & Telor).

Hard boil 3-6 eggs (depending on number of people eating)
and start some rice going.

In the meantime start the sauce (see below). 
Once the eggs are hard boiled, cool them with cold water, 
peel them and slit them (this will help them absorb the 
flavour). Once the sauce is nearly ready,
boil along the whole peeled eggs in it for a while.

The sauce
---------
1 clove garlic
1 medium sized onion
1 tablespoon coriander seeds, roasted
1/2 can (200 grams) canned tomato chunks
2 tablespoons serundeng (or a handful peanuts)
50 grams creamed coconut+200ml water or 250ml coconut milk
Sweet soy sauce
50 grams tamarind
1 cm laos (galangal), 1 cm ginger
2 khaffir lime leaves
1 bayleaf
1 tbsp lemon juice
1/2 tsp star anise

Sautee half an onion in 1 tsp oil until glazed.
(the other half is cut small and mixed in later
for structure).

Add in the coriander seeds and the garlic clove.
Before burning the garlic, add in the serundeng, 
200 grams of tomato, the coconut cream/milk and a generous
amount of sweet soy sauce.

Puree the whole mix with a food processor.

Grate in the laos and ginger, add lime- and bay leaves.
Add in half a tablespoon of strong chili sauce
and/or chili powder to taste, as well as the second 
half of the onion. Add a pinch of ground star anise,
sugar and salt to taste.

Add the peeled, slitted, hard boiled eggs to the 
sauce and boil them along in the sauce until it is 
thickened.

Remove any leaves and whole spices from the sauce
before serving. Before serving, cut the eggs in 
half.

Tip: If the sauce gets too acidic, add half a
teaspoon of bicarbonate of soda and stir until
the sauce stops foaming.