Low-calorie cooking spray
2 tsp cumin seeds
1 tbsp black mustard seeds
4 tsp ground coriander
2 tsp turmeric
Half tsp cayenne pepper
4 large garlic cloves, crushed
1 medium-hot red chilli, deseeded and finely chopped
2 x 400g cans chopped tomatoes
2 x 400g cans chickpeas, drained and rinsed
Juice of 1 small lemon
500g baby leaf spinach
4 large eggs*
Chopped fresh coriander, to serve
1 Spray a large, deep, lidded non-stick frying pan with low-calorie cooking spray and place over a low heat. Add the seeds, spices, garlic, chilli and 100ml boiling water and cook gently for 1 minute, stirring.
2 Add the chopped tomatoes, chickpeas, lemon juice, 200ml boiling water and salt to taste. Simmer for 15 minutes, or until reduced and thickened.
3 Add half the spinach to the pan, cover and cook until it has wilted, then repeat with the remaining spinach (the spinach will release water and loosen the mixture nicely).
4 Uncover, stir well, then make dips in the mixture and crack in the eggs. Season lightly, re-cover the pan and simmer for about 5 minutes, or until the whites are set and the yolks are cooked to your liking. Scatter over the coriander to serve.