In a large skillet, cook shrimp paste over medium high heat. Once toasted, after about 2 minutes, remove from skillet and let cool.

In a small food processor, add cooled shrimp paste, brown sugar, shallots, garlic, chilies, and water. Process until smooth.

In the cleaned large skillet, heat oil over medium high heat. Break in the eggs, keeping them separate, and season with salt. Cook just until the yolks are set, about 4 minutes. Remove to a plate with a slotted spoon. Decrease heat to medium and add the pureed spices. Cook, stirring often, until fragrant, about 3 minutes. Increase heat to high and add rice. Cook, stirring constantly and breaking up the clumps. Once the rice is heated through, stir in the kecap manis until the rice is evenly coated. Season with salt and serve with fried eggs, cucumbers, and tomatoes.