Serves 2

  1. Dry roast the spice mix until fragrant then grind to a fine powder
  2. To make the tomato sauce heat the coconut oil (you can use any oil, but coconut or olive oil withstand higher heats), shallots, garlic, ginger and finely chopped coriander stalks in a saucepan over a medium heat, add a tablespoon of the spice mixture and stir for a further 5 minutes. Add the tin of tomatoes and a small squeeze of maple syrup. Reduce 10-15 minutes, this will be the base layer to your dish. Transport into an oven proof dish, ramekins are good
  3. Again heat coconut oil in a pan and add the rest of the chopped garlic, after lightly golden add the aubergine, okra and turmeric. Once cooked, add the spinach and take off the heat. Add to the top of the tomato mixture and make a nest to crack the eggs into. Once done put into the oven
  4. Cook to your liking, we do around 10 minutes. Whilst in the oven make your yoghurt dressing by adding lime juice/zest, a pinch of spice mix, salt and the red onion. Now for the spicy oil- we like making it with butter (but can substitute for oil), heat the butter and dried chili- take it off when it starts to brown a little.
  5. Dollop the yoghurt on the baked eggs and pour on the sizzling butter, with coriander, chilli and lime for garnish. Serve with a hot naan.

Shopping List

  • 1 tbs cumin seeds
  • 1 tbs coriander seeds
  • 1 cinnamon stick
  • 1 tbs mustard seeds
  • coconut oil
  • 2 finely sliced shallots
  • thumb ginger, peeled and grated
  • 2 garlic cloves, finely sliced
  • small bunch coriander, finely chopped stalks and leaves reserved for garnish
  • 1 tin tomato
  • 2 tsp maple syrup
  • half aubergine, 1cm cubes
  • handful okra, sliced lengthways and again
  • handful spinach
  • 1 tbs turmeric
  • 2 free range eggs
  • 4 tbs yoghurt
  • 1 lime for juice and zest
  • half red onion, chopped finely
  • 1 tbs salted butter
  • pinch dried chilli