Celebrity chef Dean Edwards is on a mission to prove eggs are more than just a breakfast staple. Here is one of his recipes for you to try.

Ingredients:

Serves Four

8 large eggs

1 large onion, sliced

1 500ml carton tomato passata

3 fresh tomatoes, quartered

200ml chicken or vegetable stock

150g baby spinach

Fresh coriander to garnish

Salt and pepper

For the curry paste:

1 onion, roughly peeled and chopped

5 cloves of garlic, peeled

1 thumb-sized piece of fresh ginger, peeled

1 red chilli

1tsp cinnamon

1tbsp garam masala

1tsp fennel seeds, crushed

1tsp turmeric

2tbsp vegetable oil

Method:

Bring a large pan of water to a rolling boil and gently add the eggs. Simmer for seven minutes then place in a bowl of iced water to stop the cooking process. When cool enough to handle, peel and set aside.

Place the curry paste ingredients in a blender with a small dash of oil and blitz into a fine paste.

Fry the onion in oil for three to four minutes. Add the curry paste and fry for a further three minutes. Add the passata, fresh tomato quarters and stock. Simmer for ten minutes.

Just before serving, stir through the spinach until wilted. Season to taste and add in the halved eggs. Divide between four bowls, garnish with fresh coriander and serve up with basmati rice and naan bread.