Thai-inspired green curried baked eggs with spinach & potato

Preheat the oven to 200ºC, gas mark 6. Boil the kettle. Put the spinach in a large colander and pour over the just-boiled water until the spinach has wilted. Rinse under cold water, squeeze out as much water as you can, then roughly chop. Set aside.

Cook the potatoes in boiling water for 6-8 minutes, until just tender, adding the green beans for the final 2 minutes. Drain and leave to steam dry. Heat the oil in a large ovenproof frying pan and fry the garlic until it starts to colour. Pour in the coconut milk, then stir in the Thai green herbs until fully melted into the sauce. Season.

Add the spinach, potato slices and green beans to the pan and stir until coated in the sauce. Make 4 wells in the vegetable mixture and crack an egg into each one. Bake in the oven for 8-10 minutes, or until the egg whites are set and the yolks are still soft. Scatter with the coriander and chilli (if using), then serve with the tortillas for dipping.