Heat the oil and mustard seeds in a frying pan over a medium heat until the seeds start to sizzle and pop. Add the garam masala and cook for a few seconds more, then tip in the onion. Reduce the heat to low and cook for 7-8 mins, or until the onion has softened. Add the ginger and cook for a minute more.

Add the potatoes, passata or canned tomatoes and 150ml water (if cooking for four), season, bring to a simmer and cook, covered with a lid, for 10-15 mins, or until the potatoes are cooked through. Add the spinach, to the pan, then put the lid back on and continue to cook until the spinach has fully wilted, about 2-3 minutes. Remove the lid, stir the spinach through the potatoes, and simmer to evaporate any excess liquid from the spinach.

Make four gaps in the potato mixture and break an egg into each. Put the lid back on and cook for 5-6 mins, or until the eggs are cooked through and the white is set how you like it. If you think the underneath is cooking too quickly, turn the heat off after 5 mins and let the residual heat finish cooking the eggs for another 5 mins. The top of the eggs will cloud over, but the middles of the yolks will stay runny.

While the eggs are cooking, toast the naan, cut into fingers and spread one half of each with a little mango chutney, leaving the other end plain for holding onto. Divide the potatoes, spinach and eggs between four plates, sprinkle with coriander, if you like, and serve with the naan dippers on the side.