Puris with spinach and a poached egg / Jason Lowe

Serves 4

I always keep Indian puris in my freezer; you can buy them fresh or frozen from good Indian supermarkets and they are a great standby to serve with curries, as well as making a good base for this dish.

4 frozen puris
100g or so of butter or olive oil
4 spring onions, chopped
1 large green or red chilli, thinly sliced
300-400g spinach, cleaned
A few sprigs of coriander
4 eggs
Salt and freshly ground black pepper

For the topping

1tbsp fresh white breadcrumbs, lightly browned
A good pinch of chilli flakes
Half a tbsp of melted butter

Melt about half of the butter in a large, preferably non-stick frying pan and fry the puris on a medium heat for 2-3 minutes on each side until golden, then keep warm.

Melt the rest of the butter or oil in a large frying pan and gently cook the spring onion and chilli for 30 seconds, then add the spinach, season and cook on a medium heat for a few minutes, stirring as it's cooking until it has wilted; then stir in the coriander.

Meanwhile, poach the eggs. Spoon the spinach mixture on to each puri and place an egg on top. Mix together the ingredients for the topping and sprinkle over each puri.