Ingredients

• 2 large free-range eggs
• 1 tbsp light olive oil
• 2 tsp cumin seeds
• 1 tsp black mustard seeds
• 2 tbsp medium curry powder
• plus extra for sprinkling
• 1 tsp garlic granules
• 1 tsp ground ginger
• 400g tin chopped tomatoes
• 400g tin chickpeas
• drained and rinsed
• 1 tbsp lemon juice
• 100ml/3½fl oz boiling water
• 180g/6oz baby leaf spinach
• salt and freshly ground black pepper
• 2 tbsp chopped fresh coriander
• to garnish

Directions

• Bring a small saucepan of water to the boil and cook the eggs for 6–8 minutes
• or until done to your liking. When cool enough to handle
• shell
• halve and set aside.
• Meanwhile
• heat the oil in a wide frying pan over a low heat. Add the cumin
• black mustard seeds
• curry powder
• garlic granules and ground ginger and stir-fry for 1 minute.
• Add the tomatoes
• chickpeas
• lemon juice and boiling water and season with salt and pepper. Cook over a high heat for 6–8 minutes
• or until reduced and thickened
• stirring often. Add the spinach and cook until wilted.
• Divide the curry between two shallow bowls
• top each with two egg halves and sprinkle over some curry powder. Scatter with coriander and serve immediately.