CHICKPEA CURRY WITH SPINACH AND EGGS

Serves 4 Ready in 25 minutes Low-calorie cooking spray 2tsp cumin seeds

1tbsp black mustard seeds 4tsp ground coriander

2tsp turmeric

½tsp cayenne pepper

4 large garlic cloves, crushed 1 medium-hot red chilli, deseeded and finely chopped 2 x 400g tins of chopped tomatoes

2 x 400g tins of chickpeas, drained and rinsed

Juice of 1 small lemon

500g baby leaf spinach 4 large eggs (see tip at end) Chopped fresh coriander, to serve

Spray a large, deep non-stick frying pan with low-calorie cooking spray and place over a low heat. Add all the spices, garlic, chilli and 100ml boiling water and cook gently for 1 minute, stirring. Add the tomatoes, chickpeas, lemon juice, 200ml boiling water and salt to taste and simmer for 15 minutes, or until reduced and thickened. Add half the spinach to the pan, cover and cook until it has wilted down, then repeat with the remaining spinach (the spinach will release water and loosen the mixture nicely).

Uncover, stir everything together, then make dips in the mixture and crack in your eggs. Season lightly, cover the pan again and simmer for about 5 minutes or until the whites are set and the yolks are cooked to your liking. Scatter the coriander over to serve.

TIP: If your pan is big, squeeze in as many eggs as you like.