Fiery egg and spinach curry recipe

Ingredients

• 8 large eggs
• 1 large onion, sliced
• 500 ml tomato passata
• 3 fresh tomatoes, quartered
• 200 ml chicken or vegetable stock
• 150 g baby spinach
• 1 handful fresh coriander
• 1 pinch salt
• 1 pinch pepper
• 75 g basmati rice per person
• 1 naan bread per person
• 1 onion, peeled and chopped roughly
• 5 cloves garlic, peeled
• 1 thumbsized piece fresh ginger, peeled
• 1 red chilli
• 1 tsp cinnamon
• 1 tbsp garam masala
• 1 tsp fennel seeds
• 1 tsp turmeric
• 2 tbsp vegetable oil