Heat oil in a large, frying pan over a medium heat. Add onion and garlic. Cook, stirring for 5 minutes until soft. Add curry leaves, cook 1 minute. Add the tomato paste and curry powder. Cook, stirring 1-2 minutes until aromatic.

Stir in the lentils. Add the stock. Bring to a simmer. Cook, uncovered, stirring often, for 20 minutes, until the dhal is thick and lentils are soft. Season with salt and pepper.

Stir through spinach and ¾ cup (180ml) of the coconut milk.

Break the eggs on top of dhal. Cover, cook over a medium-low heat for 6-8 minutes until the whites are set and yolks soft. Drizzle over the remaining coconut milk. Scatter over the coriander, serve with naan.