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1
In a large, lidded saucepan, toast the cumin and coriander seeds over a medium to high heat, swirling the pan around until the spices are a pale golden brown.
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2
It should take 2 to 3 minutes.
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3
Then lightly grind them in a mortar and pestle.
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4
Pour the oil into the pan on a medium heat and, when it's hot, put the spices back into the pan.
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5
Stir-fry for a minute, then add the onions.
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6
Cook for 6 to 8 minutes, until they're starting to turn golden, then add the garlic and ginger.
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7
Cook for another couple of minutes before adding the chopped tomatoes.
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8
Let the tomatoes cook and reduce for around 15 minutes, stirring occasionally, until they have thickened into a rich, bright sauce.
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9
Then add the tomato paste, salt, sugar, chili powder, and turmeric, mix well, and leave for a minute.
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10
Add the spinach, handful by handful, mix again, and leave the spinach to wilt in the sauce.
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11
To bake the eggs, have them all ready to crack and put into the pan in quick succession.
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12
Make your first egg-sized well in the tomato sauce using the back of a wooden spoon and crack an egg into it.
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13
Then repeat as quickly as you can for the other eggs and put the lid on the pan.
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14
Turn the heat down really low and cook for 10 minutes, or until the whites of the eggs are set but the yolks still creamy.
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15
Serve immediately with a sprinkling of pepper, the cilantro, a dollop of yogurt, and some hunks of bread.
