23/04/2026
Ingredients:
2 large eggs
1 tbsp olive oil
2 tsp cumin seeds
1 tsp black mustard seeds
2 tbsp medium curry powder
1 tsp ground garlic
1 tsp ground ginger
400g chopped tomatoes
400g chickpeas
1 tbsp lemon juice
100ml/3½fl oz boiling water
180g/6oz baby leaf spinach
salt and ground black pepper
2 tbsp chopped fresh coriander
Method
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.
